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Polenta Nuggets with Sriracha Dipping Sauce

Betty Crocker Kitchens
Updated Nov 21, 2023
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This economical nugget appetizer is made from cooked cornmeal (also known as polenta or cornmeal mush). We've made into a savory, tasty finger food with the addition of Parmesan cheese (how can you go wrong with Parmesan, right?) It's made-ahead of time to take some of the pressure off of last-minute prep. From our Betty Crocker Learn with Betty cookbook, this unique appetizer will pique the interest of any party guest...and the taste will keep them coming back for more!

Polenta Nuggets with Sriracha Dipping Sauce

  • Prep Time 20 min
  • Total 1 hr 20 min
  • Servings 8
  • Ingredients 9
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Ingredients

Polenta

  • 1 cup yellow cornmeal
  • 3 1/4 cups water
  • 1 teaspoon salt
  • 1 cup finely shredded Parmesan cheese

Sriracha Dipping Sauce

  • 1/2 cup sour cream
  • 2 tablespoons chopped green onions (2 medium)
  • 2 tablespoons chopped roasted red pepper (from a 12-oz jar)
  • 2 teaspoons sriracha sauce
  • Additional chopped green onion, if desired

Instructions

  • Step 
    1
    Spray 8-inch square baking dish with cooking spray.
  • Step 
    2
    In heavy 3-quart saucepan, mix cornmeal and 3/4 cup water and salt. Stir in remaining 2 1/2 cups water and the salt. Cook over medium heat, 8 to 10 minutes, stirring constantly, until mixture thickens and boils; reduce heat.
  • Step 
    3
    Cover and simmer about 10 minutes, stirring occasionally, until very thick. Remove from heat; stir in cheese. Spread polenta evenly in dish. Refrigerate uncovered 45 minutes or until set. (To make up to 1 day ahead, cover when set and refrigerate.)
  • Step 
    4
    Meanwhile, in small bowl mix all Sriracha Dipping Sauce ingredients; mix well. Cover and refrigerate until serving time.
  • Step 
    5
    Heat broiler. Line large baking sheet with foil and spray with cooking spray or brush with oil. (Uncover polenta if made ahead, blotting any water on top of polenta lightly with a paper towel.) Unmold polenta onto cutting board. Cut polenta into 8 rows by 4 rows. Arrange polenta nuggets in single layer at least 1/2 inch apart on pan. Spray with cooking spray.
  • Step 
    6
    Broil 4 inches from heat, 10 to 15 minutes, turning once during broiling and rearranging nuggets on pan if browning unevenly, until golden. Remove nuggets from pan immediately to cooling rack. Serve warm with Sriracha Dipping Sauce.

Nutrition

160 Calories
7g Total Fat
7g Protein
17g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
530mg
22%
Potassium
75mg
2%
Total Carbohydrate
17g
6%
Dietary Fiber
1g
4%
Sugars
1g
Protein
7g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
20%
20%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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