once again a recipe with a calcium boost for those toddlers who do not particularly enjoy drinking milk. the polenta is also the ideal to hide vegetables that otherwise would not be eaten spontaneously. this time, i hid in it some cheese and pumpkin, but it can also have broccoli, ham, tomatoes and much more...
do not forget about the shape and the visual part: there is a huge difference between a slice of polenta as mountaineers have it on the alps and a nice little flower adorned with cherry tomatoes.
what do you need:
1 cup of quick polenta ( should not take more than 10 minutes)
6 dl of full fat milk
1/2 cup pumpkin cut in cubes
1/2 cup of edam cheese
5 cherry tomatoes
1 tbs parmesan cheese
follow instructions on the polenta package. substitute water with the milk.
cut the pumpkin and the cheese. steam the pumpkin until soft.
when milk start boiling add the polenta gently to avoid lumps. let it cook alone for 7 minutes. when the grains have absorbed most of the milk then add the pumpkin and the cheese. lower heat. stir gently and less often. let it cook until cheese melts.
pour the polenta on a large plate and let it spread. let it cool down for 30 minutes. polenta should not be higher than 2-3 cm. with a cookie mold cut the polenta into flower shapes and decorate with half a cherry tomato.
coccinella rate: 10/10
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