Last Sunday I ran into my friend Leslie at the farmers market. We started talking about weelicious and a recipe that she had come up with for her adorable son, August. She said that the rice ball recipe I had made for the website inspired her to try a polenta version. She took me through how she did it and I thought it was a genius and healthy idea. I changed it up a bit, but so can you. Feel free to use greens instead of broccoli or cheddar instead of Monterrey jack. This is a perfect recipe to improvise on. Also, if your little one isn’t ready for bites yet, you can do a pureed version.
Trader Joe’s (to the rescue, again) sells organic polenta packaged in an 18 oz. tube, which is a huge time saver. Since it’s also gluten free, it’s a perfect option for little ones with allergies. You only need half of the tube for this recipe, so you could take the leftover portion and pan sear slices for your dinner and serve it with some fresh tomato sauce and cheese.
Kenya loved popping these little bites in his mouth!
- 1 Cup broccoli florets
- 1/4 Cup Red Bell Pepper, chopped
- 1/4 Cup Tofu, chopped
- 1 Tbsp olive oil
- 1/4 Cup Monterrey Jack Cheese, shredded
- 2 Tbsp parmesan cheese
- 1/2 Tsp garlic powder
- 1/2 Tsp Italian herbs
- 1/2 Tube 9 ounces polenta