Oven baked polenta, parmesan & LSA chicken “nuggets”


Oven baked parmesan, polenta & LSA chicken “nuggets” are a firm favourite around here. Sometimes we do without the LSA (especially if they are going in the lunch boxes), either way they are delicious. This may be a meal that you make just for the kids (although I love them too) but it is very simple and pretty quick to make from scratch and you know exactly what is inside when you do.  This is what our girls had last night, not big eaters as you can see, but I slip in extra goodness into the crumbs making them from polenta, parmesan, almonds, linseed & sunflower seeds and they would never know!  This is a gluten free version if you don’t have any problems with gluten then I’d highly recommend putting some  some panko in the mix as well.

Time Saving Tip: Any leftovers are great for the lunch box the next day or nice as wrap or pita pocket fillings as well with some avocado and salad as a suggestion.

The crumbs can be made ahead of time and kept in the fridge for a couple of weeks or the freezer for a couple of months.

This really is a very quick & easy meal to make and it’s healthy & nutritious, usually a kiddy favourite.

Ingredients for the Crumbs

75 g parmesan cheese, roughly chopped

150 g polenta

1/4 C almonds (optional)

2 Tbsp sunflower seeds

2 Tbsp linseed (flaxseed)

pinch salt


Thermomix way first put parmesan in the bowl and grate 8 seconds / speed 9.  Blender – blitz it until it forms fine breadcrumbs.

Add all other ingredients and mix 10 seconds / speed 9 or in the blender blitz again until fine breadcrumbs are formed

Should look like this…


If you are going to serve the nuggets with potato wedges preheat the oven now to 200 C and line 2 baking trays with baking paper.  Cut the pototoes &/or sweet potatoes into wedges drizzle with a bit of oil (olive or coconut a good choices) and bake in the oven for 30 – 35 minutes turning a couple of times.

Chicken Nuggets ingredients

2 chicken breasts cut into strips or you can get the pre-cut chicken stir fry strips which are perfect for this – use about 250 g worth to feed 2 – 4 depending on age and hunger

crumb mix

1  egg, lightly beaten

Olive oil to drizzle


Preheat the oven to 200 C and line a baking tray with baking paper if you haven’t already done so with the wedges.

Dip the chicken into the beaten egg, then roll in the polenta mixture making sure all gets covered. Place on the lined baking tray and repeat until all chicken strips are used up.

chicken nuggets method web

Drizzle the nuggets with a little bit of oil and bake in the oven for 8 – 10 minutes (if you are doing the wedges just time this for the final 10 minutes of the cooking time so they are ready together).  Should look something like this..


While they are baking steam /boil / cook any other vegies you are having and then serve up all together.


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4 comments on “Oven baked polenta, parmesan & LSA chicken “nuggets”

  1. Bec
    April 26, 2015 at 8:32 pm

    A great idea for a coating! I am trying next time 🙂

    • Vicki
      April 27, 2015 at 1:34 pm

      We really love this coating – I feel better that I’m slipping in some extra goodness for the kids and they don’t know any different and I love the flavour! I hope you like it.

  2. Flavia Julius
    May 14, 2015 at 7:43 pm

    We had this for dinner, Vicki, and it was a huge success!!! Thanks for the recipe! xx

    • Vicki
      May 14, 2015 at 9:19 pm

      I LOVE hearing that. I’m so pleased they liked them. x

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