Fine cornmeal makes a gently flavoured polenta porridge when simmered with enough water. Cooking time varies significantly by grind, so use the packet instructions and the tenderness of the grains as the test.
Read the cornmeal package: quick-cook fine polenta and traditional cornmeal can require very different amounts of water and cooking time.
Bring the water to a gentle simmer, then sprinkle in cornmeal while whisking continuously to prevent lumps. Cook gently, stirring often and adding safe water as needed, until the grains are fully soft and hydrated.
If necessary, blend to a smoother consistency. Keep the porridge moist and spoonable, then cool to a suitable serving temperature before offering.
Serve completely cooked polenta as a smooth, moist spoon-fed porridge. Do not serve a dry, dense or grainy lump; loosen with safe water as necessary. Offer alongside a varied diet that includes suitable iron-rich foods.
Smooth, loose, fully cooked cornmeal porridge with no firm grains.
Thicker, completely soft polenta with enough moisture to remain spoonable.
Plain cornmeal does not intentionally contain a major allergen; read the actual package for wheat, milk or other added ingredients and cross-contact information.
Cool untouched cooked polenta promptly and refrigerate covered. Reheat thoroughly with extra safe water if it has firmed up, stir well, and cool before feeding. Discard leftovers from the baby's bowl.
Cool untouched cooked polenta promptly and refrigerate covered. Reheat thoroughly with extra safe water if it has firmed up, stir well, and cool before feeding. Discard leftovers from the baby's bowl.
This guide is informed by current guidelines from leading health organizations:
