Crispy Polenta Veggie Coins

Name: Crispy Polenta Veggie Coins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup polenta; 4 cups vegetable broth; 1 teaspoon salt; 1 tablespoon olive oil; 1 cup mixed chopped vegetables (bell peppers, zucchini, carrot); 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; Salt and pepper to taste; 2 tablespoons olive oil

Highlighted under: Daily Kitchen

I love experimenting in the kitchen, and one of my recent successes is these Crispy Polenta Veggie Coins. This delightful recipe is not only easy to prepare, but the satisfying crunch combined with earthy vegetables makes it a perfect appetizer or snack. With a wonderfully golden crust and a tender center, these coins are a hit at any gathering. Plus, they are completely customizable based on seasonal veggies or your personal preferences, making them a versatile choice for everyone to enjoy.

Created by

Rhiannon Sutherland

Last updated on 2026-01-15T14:37:35.289Z

Making Crispy Polenta Veggie Coins was an exploration in flavor for me. I decided to play around with polenta because I love its versatility, and I was thrilled with how well it paired with sautéed garden vegetables. To ensure that my coins achieved that perfect crispiness, I cooked the polenta a little longer and let it cool completely before cutting it into shapes. This prevents the coins from falling apart during cooking.

Each bite is a little explosion of flavor, with the veggies enhancing the cornmeal's natural sweetness. I’ve found that using colorful vegetables not only makes the dish look stunning but also adds a variety of textures and tastes. You can easily switch up the veggies based on what you have on hand!

        Why You'll Love This Recipe
        A satisfying crunch that everyone will enjoy
Versatile for different veggies and flavors
Simple to make with minimal ingredients

      

Getting the Polenta Just Right

Cooking polenta can be straightforward, but the key is in the technique. As you gradually whisk the polenta into the boiling vegetable broth, keep an eye on the heat. A gentle simmer is ideal as it prevents lumps from forming. The mixture should thicken to a creamy consistency in about five minutes. If you notice it sticking to the bottom of the pan, lower the heat to avoid burning.

The addition of olive oil at the end brings a subtle richness to the polenta. It not only enhances the flavor but also helps create that deliciously crispy crust during frying. Make sure to stir it in thoroughly for an even distribution.

Choosing Your Vegetables Wisely

This recipe shines with various vegetables, so feel free to get creative. Seasonal veggies like sweet corn, squash, or even leafy greens such as spinach can add delightful flavors and textures. Just remember to chop everything into uniform pieces to ensure even cooking. If you're opting for denser vegetables like carrots or beets, consider steaming them briefly before adding them to the sauté. This pre-cooking will help them soften and integrate well into the creamy polenta.

For a bit of additional flavor, try adding a splash of lemon juice or a sprinkle of cheese to your veggie filling. These small additions can elevate the overall taste profile and provide a fresh contrast to the savory notes of the polenta.

Making Them Ahead of Time

One of the great things about these Crispy Polenta Veggie Coins is their make-ahead potential. You can prepare the polenta and veggie mixture up to 2 days in advance. Simply refrigerate them once they have cooled, ensuring they are well-covered to prevent drying out. When you’re ready to serve, cut and fry them directly from the refrigerator; they might just need an extra minute or two in the skillet to heat through properly.

If you find yourself with leftovers, these coins can also be reheated in an oven or air fryer for that same crispy texture. Preheat the oven to 375°F (190°C) and bake for about 10-12 minutes until they’re warmed through and crispy again. This way, they maintain their delightful crunch that everyone loves.

Ingredients

Ingredients for Crispy Polenta Veggie Coins

For the Polenta

1 cup polenta
4 cups vegetable broth
1 teaspoon salt
1 tablespoon olive oil

For the Veggie Filling

1 cup mixed chopped vegetables (bell peppers, zucchini, carrot)
1 small onion, diced
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste

For Frying

2 tablespoons olive oil

Mix and match your favorite veggies to make this dish truly unique!

Instructions

How to Make Crispy Polenta Veggie Coins

Prepare the Polenta

In a medium saucepan, bring vegetable broth to a boil. Gradually whisk in polenta and salt, stirring constantly. Cook for about 5 minutes until it thickens. Remove from heat and stir in olive oil.

Sauté the Vegetables

In a skillet, heat a tablespoon of olive oil over medium heat. Add onion and garlic, sautéing until translucent. Then add chopped mixed vegetables and Italian seasoning, cooking until tender. Season with salt and pepper.

Combine and Cool

Fold the sautéed vegetables into the cooked polenta. Spread the mixture into a greased baking dish, smoothing the top. Let it cool at room temperature for at least 30 minutes until set.

Shape the Coins

Once cool, cut the polenta into coin shapes using a cookie cutter or knife.

Fry the Coins

In a skillet, heat the remaining olive oil over medium-high heat. Add the polenta coins and fry until golden brown on both sides, about 3-5 minutes per side. Drain on paper towels.

Serve these crispy coins hot with your favorite dipping sauce!

Pro Tips

For extra flavor, try adding grated cheese to the polenta mixture before cooling.

Healthier Frying Options

For a lighter version of these Crispy Polenta Veggie Coins, consider baking instead of frying. After shaping the coins, you can brush them lightly with olive oil and arrange them on a parchment-lined baking sheet. Bake at 425°F (220°C) for 25-30 minutes, flipping halfway through. This will create a delightful crispness while keeping the calories in check.

If you’re aiming for a gluten-free option, ensure that your polenta is certified gluten-free, especially if you buy it pre-packaged. This substitution makes the recipe accessible to those with gluten sensitivities while still delivering on flavor.

Serving Ideas

In addition to serving these Crispy Polenta Veggie Coins on their own, they make a fabulous base for creative toppings. Try pairing them with a fresh salsa, avocado crema, or a dollop of tangy yogurt to elevate your appetizer game. These toppings not only add flavor but also introduce a nice contrast in texture.

For a more substantial meal, consider layering the coins with other components. Top them with sautéed greens and grilled chicken or roasted chickpeas for a nutritious bowl. This versatility allows them to shine not just as a snack but as part of a hearty meal.

Troubleshooting Common Issues

If you find your polenta too thick after cooking, feel free to whisk in a little extra vegetable broth or water until you achieve the desired consistency. A good polenta should be smooth and pourable before cooling, ensuring a tender texture when set. Conversely, if it is too runny, allow it to cook a bit longer to help it solidify.

When frying, if the coins aren’t browning well, make sure your oil is hot enough before adding them to the skillet. A good test is to drop a small piece of polenta in the oil; if it sizzles immediately, you are good to go. If they still don’t crisp up, let them cook a little longer without moving them around too much, as this encourages that perfect golden crust.

Questions About Recipes

→ Can I use instant polenta?

Yes, but follow the cooking instructions on the package as the texture may differ.

→ What vegetables work best?

Bell peppers, zucchini, and spinach are great options, but feel free to get creative!

→ Can I make these ahead of time?

Absolutely! You can prepare the polenta and sauté the veggies a day in advance and fry them just before serving.

→ How long can leftovers be stored?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.