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What’s Cookin’ || Pumpkin Polenta

by verdemama on August 9, 2010

Okay, so the above photo doesn’t have anything to do with this post, but who wants to see another boring shot of baby food, anyway? This one’s way cuter. (From Halloween-ish, ’09. Photo by Erik.)

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I just wanted to take a quick moment to share with you Orion’s current favorite dish, pumpkin polenta. He had such a hard time last week (and so did I — OY VEY) what with random high fevers, teething, and probably missing his dad, who was on travel all week for work, and this was literally the only thing I could get him to eat.

This recipe is adapted from The Petit Appetit Cookbook (a great resource for cooking for babies and toddlers, btw. I highly recommend it) and is quick, easy and nutritious.

2 cups goat milk (or whatever kind of milk you use, preferably organic)
1 cup canned pumpkin (pumpkin is one of the rare veggies that is just as nutritious canned as it is fresh)
½ teaspoon cinnamon
½ teaspoon ground ginger (optional)
¼ teaspoon ground nutmeg
pinch of salt
½ cup organic polenta (aka cornmeal. I buy this in the bulk food aisle but I think it’s probably also available in the cereal aisle)
1 tablespoon unsalted butter or butter substitute
1 tablespoon maple syrup

Combine the first six ingredients in a medium saucepan and bring to boil over medium heat. Add in the polenta and whisk to combine. Reduce heat and simmer for 5 minutes, whisking occasionally until thick. Remove from heat and stir in butter and syrup.

Et voila! A tasty dish that’s hard to resist, even for finicky eaters. Another thing that’s nice about this one is that it’s super thick and easy for not-so-dexterous spoon eaters to feed themselves.

Pumpkin polenta stores nicely in the fridge for a few days, or you could do what I do and freeze up individual servings in ice cube trays. (Orion will eat two or three warmed cubes of this in one sitting.)

Enjoy, kiddos!

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