Cooked fine polenta and soft pear make a mildly sweet porridge finished with olive oil. Use the amount of water required by the cornmeal brand, and soften any firm pear before mixing.
Read the polenta package for its water ratio and cooking time. Whisk cornmeal gradually into gently simmering water and cook, stirring often, until fully tender and smooth.
Remove the pear core, seeds and any tough skin. If the pear is firm, steam it until it crushes easily with a fork; mash a very ripe soft pear without further cooking.
Blend or finely mash pear with the cooked polenta until moist and spoonable, adding a little safe water if needed. Stir in olive oil and cool before serving.
Offer smooth soft polenta with no grainy lumps or firm pear pieces, adjusting thickness for the baby's skills. Include suitable iron-rich foods elsewhere in a varied diet.
Smooth, moist cooked polenta blended with soft pear.
Soft polenta with fully tender pear mash and no firm lumps.
Plain cornmeal and pear do not intentionally introduce major allergens; check polenta packaging for wheat, milk or other added ingredients.
Cool untouched cooked porridge promptly and refrigerate covered. Use within 2 days; if reheating, heat thoroughly and loosen with safe water as needed, stir and cool before serving. Discard bowl leftovers.
Cool untouched cooked porridge promptly and refrigerate covered. Use within 2 days; if reheating, heat thoroughly and loosen with safe water as needed, stir and cool before serving. Discard bowl leftovers.
This guide is informed by current guidelines from leading health organizations:
