Veggie Polenta Bites
These veggie polenta bites are the perfect way to incorporate an extra serve of veggies in your little ones diet. They store well in the refrigerator, are soft and easy to eat and make an excellent mess free addition to any lunch box. They are also budget friendly (are a great option for using up some left over veggies) and can be made in a range of colours and flavours. A great side or snack for 6m+ and are egg, dairy and gluten free.
Equipment
- 1 baking tray
- baking paper
- 1 food processor
- 1 saucepan
Ingredients
- ½ cup polenta
- 1 cup water (milk or veggie stock) watch out for sodium levels in store bought stock
- ½ cup vegetable puree tip: when making puree stick to similar colours and flavours. Eg. Broccoli & peas OR carrot and pumpkin. This will ensure that the bites are green or red rather than brown.
- ½ cup grated or crumbled cheese (optional) opt for low sodium choices such as goats cheese, quark or homemade ricotta (see our recipe).
Instructions
- Line a large baking tray with baking paper (divide with foil or use different trays for different flavours). Steam selected veggies and puree in a food processor. Tip: Use similar colours together to avoid mucky brown puree.Flavour ideas: Pumpkin, carrot and red bell pepper. Broccoli and pea. Cauliflower and parsnip.
- Bring water/milk/stock to the boil and add the vegetable puree. Slowly whisk through the polenta. Add the cheese and continue whisking for a few minutes until the polenta thickens.
- Preheat oven to 200°C.
- Spread the mixture out onto the tray and spread with the back of a spoon to desired thickness. Once set, spray/brush lightly with olive olive oil. Let cool until set and slice into bite sized portions (or longer strips for younger babies).
- Place in oven and cook for aprox. 30 mins until lightly golden.
