Last Sunday I ran into my friend Leslie at the farmers market. We started talking about weelicious and a recipe that she had come up with for her adorable son, August. She said that the rice ball recipe I had made for the website inspired her to try a polenta version. She took me through how she did it and I thought it was a genius and healthy idea. I changed it up a bit, but so can you. Feel free to use greens instead of broccoli or cheddar instead of Monterrey jack. This is a perfect recipe to improvise on. Also, if your little one isn’t ready for bites yet, you can do a pureed version.
Trader Joe’s (to the rescue, again) sells organic polenta packaged in an 18 oz. tube, which is a huge time saver. Since it’s also gluten free, it’s a perfect option for little ones with allergies. You only need half of the tube for this recipe, so you could take the leftover portion and pan sear slices for your dinner and serve it with some fresh tomato sauce and cheese.
Kenya loved popping these little bites in his mouth!
- 1 Cup broccoli florets
- 1/4 Cup Red Bell Pepper, chopped
- 1/4 Cup Tofu, chopped
- 1 Tbsp olive oil
- 1/4 Cup Monterrey Jack Cheese, shredded
- 2 Tbsp parmesan cheese
- 1/2 Tsp garlic powder
- 1/2 Tsp Italian herbs
- 1/2 Tube 9 ounces polenta
- Heat the olive oil in a saute pan over medium heat. Add the vegetables and tofu and saute for 3 minutes. Cover the pan and steam for more minutes or until broccoli is fork tender.
- Place the sauteed ingredients, cheese and herbs in a food processor and pulse until everything is combined, but tiny pieces remain.
- In a bowl mix the polenta with the vegetable/tofu mixture and roll into bite size balls.
- *You can also use 1 cup of fresh polenta