Creamy Polenta with Savoury Mince

Step by step

• Creamy Polenta with Savoury Mince

  SAVOURY MINCE

  1. Heat a small frying pan over medium heat; spray with oil, add beef, onion and mushrooms; cook until beef is cooked through and onion is tender; dissolve cornflour in ¼ cup (60mL) chicken stock or water; add remaining stock or water and pour into beef with tomato paste and peas; bring to the boil; simmer until thick and creamy and peas are tender. For younger babies, simply place in a food processor, and process to required consistency, adding boiled water if necessary. 

  CREAMY POLENTA

  1. Place water, milk and polenta in a small saucepan over medium heat; bring to the boil, stirring constantly; cook 6 minutes or until thick and creamy; remove from heat, add cheese, stirring until it melts.

  TIP: Savoury Mince makes 3 serves. Extra serves can be placed into freezer proof containers and frozen for up to 1 month.

  Creamy Polenta serves one; it’s better to make it fresh each time it’s needed, as polenta thickens substantially in the fridge and is hard to reheat to a creamy consistency.

• Instructions

  SAVOURY MINCE

  1. Heat a small frying pan over medium heat; spray with oil, add beef, onion and mushrooms; cook until beef is cooked through and onion is tender; dissolve cornflour in ¼ cup (60mL) chicken stock or water; add remaining stock or water and pour into beef with tomato paste and peas; bring to the boil; simmer until thick and creamy and peas are tender. For younger babies, simply place in a food processor, and process to required consistency, adding boiled water if necessary. 

  CREAMY POLENTA

  1. Place water, milk and polenta in a small saucepan over medium heat; bring to the boil, stirring constantly; cook 6 minutes or until thick and creamy; remove from heat, add cheese, stirring until it melts.

  TIP: Savoury Mince makes 3 serves. Extra serves can be placed into freezer proof containers and frozen for up to 1 month.

  Creamy Polenta serves one; it’s better to make it fresh each time it’s needed, as polenta thickens substantially in the fridge and is hard to reheat to a creamy consistency.