Creamy Polenta with Tomato & Ricotta
Soft, creamy polenta served warm with a simple fresh tomato sauce and dollops of ricotta. A scoopable meal that introduces corn-based grains as an alternative to rice and oats. Naturally gluten-free.
Ingredients
- 0.25 cup Polenta
- 1 cup Water
- 1 medium Ripe Tomato
- 2 tablespoons Ricotta Cheese
- 1 teaspoon Olive Oil
- 3 leaves Fresh Basil
Instructions
- In a small saucepan, bring the water to a boil.
- Slowly pour in the cornmeal while whisking constantly to prevent lumps.
- Reduce heat to low and cook, stirring frequently, for 10-12 minutes until the polenta is thick and creamy. It should pull away from the sides of the pan.
- Meanwhile, make the tomato sauce: heat olive oil in a small pan, add the peeled, deseeded, and diced tomato. Cook for 5-6 minutes until soft and saucy.
- Tear in a few fresh basil leaves and stir.
- Spoon the warm polenta into a bowl. Top with the tomato sauce and dollops of ricotta.
- Stir gently to create swirls. Let cool to a safe temperature.
- Serve on a pre-loaded spoon or let baby scoop with their hands. The thick consistency is perfect for self-feeding.
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