Creamy Polenta Recipe

Makes: 21 fingers
Time: 1 hour + chilling
Age: 12+ months

Ingredients:

250g fresh baby spinach
200ml water
60g grated cheddar 
50g polenta 
2 garlic cloves
2 Tbsp freshly squeezed lemon juice 
1 Tbsp extra virgin olive oil

Instructions:

• Preheat oven to 200C and oil a square 20x20cm baking tray.
• In a pot, bring the water to a boil and add the spinach.
• Blanch for 30 seconds and remove from the pot with a slotted spoon. 
• Dress the spinach with the lemon juice and set aside.
• Add the polenta to the boiling water.
• Lower the heat and simmer the polenta, stirring often, for about 15 minutes, until it is cooked and creamy.
• Add the grated cheddar for the last 2 minutes of the cooking time and stir in until melted.
• Meanwhile, finely mince the garlic.
• Turn off the heat and add the spinach and garlic to the polenta, mixing well to combine.
• While still hot, pour the polenta in the oiled tray and set aside for 2h to cool and firm up.
• Cut the polenta into fingers and bake in the oven for 30 minutes, until golden.
• You can freeze unbaked polenta fingers for up to 3 months. Bake from frozen for 35-40 minutes, until thoroughly defrosted and golden.

Serve and enjoy!

Nutrition Information Typical Values: 

% reference intake of an average adult (8400kJ/2000kcal)