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
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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.
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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.
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Add the garlic and mushrooms and stir for a further 2 minutes.
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Pour in the vegetable stock, and then slowly add in the cornmeal, stirring constantly.
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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.
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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.
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Then pour in the white wine and the tin of chopped tomatoes. Simmer on low-medium heat for 10 minutes.
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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
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