These are a great way to add variety to your child’s diet (and yours too!).
Polenta is ground cornmeal and is a very tasty gluten free alternative to rice, pasta or noodles. It also has a nice sweet taste, which is further sweetened here with creamed corn – a favourite flavour of many children!
I have developed this recipe specifically with kids in mind, but these also work beautifully with ‘adult’ inclusions such as gorgonzola, marinated olives, fresh herbs or whatever your heart desires!
Being made in a muffin tin, they are really portable for lunch boxes and picnics – or just a perfect little portion size for chubby toddler fingers. They are also quite soft in texture so could make great first finger foods for younger bubs too.
If you find that you lovingly make these only to have them rejected, leaving you left with a dozen patties, never fear – they are excellent accompaniments to a bowl of soup in lieu of a bread roll.
Don’t you just love it when you spend all day in the kitchen just to get a cute little button nose turned up in the air in defiance?
Above: another behind the scenes shot of my little ‘helper’ -slash- future food stylist.
Linking up with the lovely Veggie Mama for Meatless Mondays again today. Last week I had the pleasure of meeting her and her beautiful Veggie Babe for a playdate in a gorgeous Gold Coast Park. Unfortunately, Poppy came down with a fever while we were there, so she wasn’t in the best of spirits, but no matter, we’ll be back again for a picnic sometime soon.
I just love meeting up with blogger friends IRL (that’s In Real Life) and finding that we get on in person as much as we did online. It’s not always the case, but it was on this occasion. Looking forward to more shenanigans Stacey!
Have you ever met the publisher of one of your favourite blogs? What was it like?
Polenta and sweetcorn patties
- 260g (1 1/2 cups) instant/fine grain polenta
- 1L (4 cups) water
- 500ml (2 cups) Vitasoy Soy Milky Regular
- 420g can creamed corn
- 2 tablespoons grated parmesan cheese
- 12 cupcake wrappers or vegetable oil for greasing
1. Add the water and milk to a medium saucepan over medium heat. Bring to a simmer then pour in the polenta in a steady stream while constantly stirring to avoid lumps.
2. Turn down the heat to low and stir until thickened to the consistency of porridge and is very smooth. Add the creamed corn and cheese, season with salt and pepper and stir well.
3. Put the cupcake wrappers into a 12 hole muffin tin or grease them well with vegetable oil (if you don’t want to use wrappers). Spoon the polenta evenly into the twelve holes then place into the fridge to firm up for 1-2 hours.
4. Heat the oven to 200C then bake the patties in the oven for 15-20 minutes until very lightly golden on top. Cool in the tin for 15 minutes or so. If you are not using cupcake wrappers run a knife around each patty then invert the muffin tin onto a clean bench and tap firmly and shake the tin to remove them. Careful, they will be quite wobbly. Serve warm or at room temperature.
Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit www.soy.com.au.
If you are a brand or PR who would like to commission a sponsored recipe, please get in touch via the Advertising page.