You might think, “Wow, polenta for a baby!? So fancy!” And yet, when you think about it, polenta is the perfect baby food. It’s mushy, has whole grain and healthy fats, and is easy for mom and dad to make. This dish is the perfect example of how broadening our idea of “baby food” can literally reveal a world of dishes that baby can enjoy.

Polenta with Slow-Roasted Veggies and Parmesan

½ cup quick cook polenta
1 teaspoon butter
1 head fennel
1 pint cherry tomatoes
Balsamic glaze
Parmesan cheese
Parsley

Preheat oven to 325°F. Slice fennel in a mandolin and puncture all tomatoes with a fork. Place vegetables in a 9x9 pan so the veggies are crowded. Drizzle with olive oil and roast for 2-2 ½ hours, or until vegetables are meltingly tender. You may want to cut the vegetables even smaller so they are safe and easy for baby to eat.

Please refer to the package instructions of your polenta, as they may differ from the instructions here. In a small saucepan, bring 2 cups water to a boil. Add ½ cup polenta and cook over medium heat for about 3 minutes, until polenta pulls from the sides of the pot. Feel free to add more water if you’d like a looser consistency. Add butter and mix until melted. Allow to cool.

When ready to serve, spread polenta over plate and then add roasted vegetables. Top with grated parmesan, parsley, and a drizzle of balsamic glaze.

NOTE: Once the polenta cools, it will stiffen. You can also eat the polenta like this, too! Makes great finger food.

Want more? See all the videos and recipes in the Baby Bites series here:

Apple Pie Muffins
Coconut-Oat Haupia
Steak Tacos
Polenta
Jook or Chinese Congee
Khichdi