These are a great way to add variety to your child’s diet (and yours too!). Polenta is ground cornmeal (or maize) and is a very tasty gluten free alternative to rice, pasta or noodles. It also has a nice sweet taste, which is further sweetened here with creamed corn – a favourite flavour of many children! They are really portable for lunch boxes and picnics, plus for adults, they are excellent accompaniments to a bowl of soup in lieu of a bread roll (just in case you find yourself stuck with the ones your kids didn’t eat).
- Recipe by Christie Connelly
- Serves 12
- Prep Time 5 minutes
- Cooking Time 25 mins (plus 1-2 hours chilling time and 15 minutes cooling time)
- 260g (1 1/2 cups) instant/fine grain polenta
- 1L (4 cups) water
- 500ml (2 cups) Vitasoy Soy Milky Regular
- 420g can creamed corn
- 2 tablespoons grated parmesan cheese
- 12 cupcake wrappers or vegetable oil for greasing
- Add the water and soymilk to a medium saucepan over medium heat. Bring to a simmer then pour in the polenta in a steady stream while constantly stirring to avoid lumps.
- Turn down the heat to low and stir until thickened to the consistency of porridge and is very smooth. Add the creamed corn and cheese, season with salt and pepper and stir well.
- Put the cupcake wrappers into a 12 hole muffin tin or grease them well with vegetable oil (if you don't want to use wrappers). Spoon the polenta evenly into the twelve holes then place into the fridge to firm up for 1-2 hours.
- Heat the oven to 200C then bake the patties in the oven for 15-20 minutes until very lightly golden on top. Cool in the tin for 15 minutes or so. If you are not using cupcake wrappers run a knife around each patty then invert the muffin tin onto a clean bench and tap firmly and shake the tin to remove them. Careful, they will be quite wobbly. Serve warm or at room temperature.