A cornmeal porridge that is simple to prepare and is a great finger food for baby.

Simple Polenta

Preparation time 2 minutes, Cooking time: 15 minutes


1/2 cup polenta

25 g reduced salt butter

1/4 cup of cheese (parmesan or cheddar)

1 1/2 cups of either water, stock or full cream milk


  1. Bring the water to boil, slowly add the polenta and whisking continuously.
  2. Once the mixture are mixed, continue to stir over the heat for 15 to 20 minutes.
  3. Stir in the butter and cheese.  If the consistency is too thick, you can add a little more water to make it the right consistency.


Polenta Chips

The key element in the polenta chips is the veggie puree.  You can use different veggie puree to yield a different chip flavour.

Preparation time 15 minutes, Cooking time: 20-30 minutes


1/2 cup polenta

1/2 cup of veggie puree such as (pumpkin, beetroot, sweet potato,carrot, zucchini)

25 g reduced salt butter

1/4 cup of cheese (parmesan or cheddar)

1 cups of full cream milk


  1. Bring the water to boil, add veggie puree and stir the mixture to combine
  2. Slowly add the polenta and whisking continuously
  3. Stir in the butter and cheese, combine until smooth
  4. Spread polenta onto baking tray lined with baking paper and refrigerate for at least 30 minutes until the mixture is set.  You don’t need to cook this right away, you could also leave it overnight as the chips are nicest when fresh.
  5. Slice the set mixture into chips and spray with olive oil.  Bake at 200 C° for 20 minutes (turning them over at 10 minutes)

Note:  It is better to freeze the set polenta mixture rather than the already baked chips to retain it’s freshness.


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