This delicious Polenta con Sugo recipe is a great way to introduce toddlers to a tasty Italian classic. Easy to make, this dish is full of flavour and packed with healthy ingredients. It’s perfect for a mid-week dinner or lunch and is sure to be a hit with the whole family. With a hint of spice, this is a must-try recipe for any active toddler! Try this delicious dish today and watch the smiles appear.

General Information

• Servings: 4
• Keywords: Polenta, Sugo, Italian
• Calories: 410
• Protein: 8g
• Carbs: 53g
• Fats: 19g
• Preparation time: 20 minutes
• Cooking time: 20 minutes

Ingredients

• 500g coarse cornmeal
• 500 ml vegetable stock
• 100g butter
• 1 onion, diced
• 2 cloves of garlic, minced
• 200g mushrooms, sliced
• 2 tbsps tomato puree
• 2 tbsps olive oil
• 1 tbsps fresh oregano, minced
• 200ml white wine
• 1x 400g tin of chopped tomatoes
• Salt and pepper, to taste

Directions

1. Begin by prepping your ingredients. Measure out the cornmeal, pour the vegetable stock in a pot and place on the stove at a low heat, dice the onion, mince the garlic and oregano, slice the mushrooms, and open the tomato puree.

2. Heat the butter in a large pan on medium heat and add the diced onion, stirring for 3-4 minutes until the onions are translucent.

3. Add the garlic and mushrooms and stir for a further 2 minutes.

4. Pour in the vegetable stock, and then slowly add in the cornmeal, stirring constantly.

5. Reduce the heat to low and cook the mixture, stirring often, until the polenta is thick and creamy. This should take roughly 8-10 minutes.

6. While the polenta is cooking, heat the olive oil in a separate large pan and add the tomato puree and oregano. Stir for one minute.

7. Then pour in the white wine and the tin of chopped tomatoes. Simmer on low-medium heat for 10 minutes.

8. Serve the polenta with a ladle full of the sugo.

Recommended sides

• A side of freshly cooked green beans
• A simple side salad
• Roasted sweet potatoes for a more filling side dish