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Creamy Polenta with Savoury Mince

8 to 12 months

Creamy Polenta with Savoury Mince


Time preparation15mn

Time cooking15mn

Time Total30mn



Spray oil for cooking

200g lean mince beef

1 tbsp finely chopped onion

½ cup (40g) finely chopped mushrooms

1½ tsp cornflour

½ cup (125mL) chicken stock or water

1 tbsp tomato paste

½ cup (60g) frozen peas


¼ cup (60mL) water

1/3 cup (80mL) milk

1 tbsp polenta

1 tbsp finely grated cheese

Creamy Polenta with Savoury Mince


1. Heat a small frying pan over medium heat; spray with oil, add beef, onion and mushrooms; cook until beef is cooked through and onion is tender; dissolve cornflour in ¼ cup (60mL) chicken stock or water; add remaining stock or water and pour into beef with tomato paste and peas; bring to the boil; simmer until thick and creamy and peas are tender. For younger babies, simply place in a food processor, and process to required consistency, adding boiled water if necessary. 


1. Place water, milk and polenta in a small saucepan over medium heat; bring to the boil, stirring constantly; cook 6 minutes or until thick and creamy; remove from heat, add cheese, stirring until it melts.

TIP: Savoury Mince makes 3 serves. Extra serves can be placed into freezer proof containers and frozen for up to 1 month.

Creamy Polenta serves one; it’s better to make it fresh each time it’s needed, as polenta thickens substantially in the fridge and is hard to reheat to a creamy consistency.

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