These polenta fingers use plain cornmeal, water and olive oil. The key is to cook the grains completely, then let the mixture set just enough to lift while keeping the fingers soft and easy to squash.
Whisk the fine cornmeal into the water in a small saucepan, then cook over low to medium-low heat, stirring frequently to avoid lumps and sticking.
Continue until the cornmeal is fully tender and the mixture is thick; add a splash of water if it becomes stiff before the grains soften. Stir in the olive oil.
Spread in a shallow layer on a clean plate or dish. Cool until just set, then cut into thick fingers. Check they remain moist and squash easily before serving.
Check a cooled finger between your fingers: it should squash easily, not feel dry or crusty. Offer thick, soft pieces that suit your baby's grasp; avoid frying them crisp or serving hard edges. Supervise eating while baby sits upright.
Serve soft polenta cut into thick finger shapes.
Cut into smaller sticks.
Plain cornmeal does not itself contain wheat, but check packaged cornmeal for any allergen cross-contact statements relevant to your family.
Cool promptly and refrigerate leftovers in a covered container. Reheat thoroughly and allow to cool to a safe serving temperature; discard food left on baby's plate.
Cool promptly and refrigerate leftovers in a covered container. Reheat thoroughly and allow to cool to a safe serving temperature; discard food left on baby's plate.
This guide is informed by current guidelines from leading health organizations:
