Soft Polenta Squares
Creamy polenta set in a tray and cut into soft squares. Naturally gluten-free and a good base for a little tomato sauce.
Method
- 1
Bring the water to a boil, then whisk in the polenta slowly. Cook 5 minutes over low heat, whisking often, until thick.
- 2
Stir in the butter and cheese.
- 3
Spread about ½ inch (1 cm) thick in a lined dish and chill 1 hour, until set.
- 4
Cut into small squares and warm gently in a non-stick pan. They should stay soft enough to squash.
Serve it by age
9–12 months
Offer small soft squares, plain or with a little no-salt tomato sauce.
12 months+
Cut into fingers and serve with sauce to dip.
health_and_safetyAllergens
Contains milk (top 9 allergen) from the butter and cheese. For a first exposure, offer a small amount early in the day and watch for 2 hours.
sync_altSwaps
- swap_horizDairy-free: use olive oil and leave out the cheese.
- swap_horizStir in ¼ cup mashed sweet potato or spinach purée.
kitchenStorage
Fridge 3 days. Freeze up to 1 month.
Safety reminders
- No added salt, sugar or honey before 12 months.
- Always check texture: food should squash between your thumb and finger.
- Stay with your baby and keep them seated upright while eating.
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
