Baked polenta fingers
- Age: 8–10 months (New textures)
- Texture: Finger food
- Prep: 10 min
- Cook: 25 min
- Makes: 10 fingers
Ingredients
- 4 tbsp fine polenta
- 250 ml water
- 1 tbsp parmesan, grated
- 1 tsp olive oil
Contains: Milk
Method
- Cook the polenta in the water, stirring, 8 minutes until thick. Stir in the parmesan.
- Spread 1.5 cm deep on a lined tray and leave to set, 30 minutes.
- Cut into fingers, brush with oil and bake at 200 °C for 15 minutes until firm outside and soft inside. Cool.
Safety: Cool fully; the inside stays hot. Always sit your baby upright and stay with them while they eat.
Storage: Fridge 2 days; reheat or serve cold.
Tip: Polenta fingers are what chips are for a baby: something to hold that dissolves in the mouth.
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