Baked Polenta
Make a batch of Basic Soft Polenta and try this recipe.
Ingredients 3
1 batch polenta (Basic Soft Polenta), see my recipe
olive oil, for brushing
grated parmesan, omit for babies
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Method 6
Brush a baking tray (about 16 x 26 cm/6 x 10 in) with olive oil or nut oil and line with baking paper.
Pour in the cooked (see my Basic Soft Polenta recipe), set aside for 30 minutes to cool, then cover and refrigerate for a minimum of 4 hours or preferably overnight.
Preheat oven to 200°C (400°F). Remove the set from the tray and cut into squares approximately 5 cm (2 in).
Return to the baking tray, drizzle over a little olive oil and sprinkle with grated parmesan (omit for babies).
Bake for 15–20 minutes or until puffed and golden.
Store in an airtight container in the refrigerator for up to 2 days.
Pam Brook's tips
For younger babies stay with the original softer polenta. Allow to cool before serving.
For older babies this makes perfect finger food. Serve as is but allow to cool before serving.
For toddlers serve as for adults, but allow to cool before serving.
