Basic Soft Polenta
Soft polenta is a blank canvas for some for the most delicious add-ons. It’s perfect with wilted leafy greens, Lamb meatballs with minted yoghurt sauce, Comforting pork ragu, or try roasted mushrooms with your favourite herbs - get creative!
Ingredients 7
200 ml water
400 ml milk
sea salt, to taste
100 g polenta, see notes
40 g butter
50 g parmesan, grated or shaved, ricotta for babies
ground white pepper, just a tiny amount for babies
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Method 5
Place a medium-sized, wide saucepan over medium heat and add the and the with a pinch of salt. Bring it just to the boil, then slowly and steadily rain in the , whisking constantly. The polenta will return to the boil (watch out for hot exploding bubbles!), at which point turn the heat down as low as you can and cook for about 30 minutes, whisking regularly to avoid any lumps forming.
When the is coming away from the edge of the pan, taste it to ensure it is no longer grainy, and that it is cooked. (If using instant polenta, follow the cooking instructions on the packet.) Remove baby’s portion now.
Stir through the and . Season with a little more salt, if required (for adults), and some white pepper.
To serve, spoon the generously onto a plate and top with the add-ons of your choice.
Store in an airtight container in the refrigerator for up to 2 days.
Pam Brook's tips
For younger babies serve the polenta with some ricotta, but allow it to cool before serving.
For older babies serve with wilted greens or mashed meatballs. Allow to cool before serving.
For toddlers serve as for adults, but allow to cool before serving.
NOTE: Polenta is coarsely ground cornmeal. Make sure you choose a quality polenta that is GMO free. Instant polenta is ready in 5 minutes, traditional takes approx. 35 minutes.
