Have you also started wondering what little tricks you could use to make baby think they are eating the foods we see everywhere in the streets, on TV (even though baby definitely should not be watching TV at this age…!!!), on Mom and Dad’s plates, in short, pretty much everywhere?
Yes, junk food is all around us, and the worst part is that most of us love it. But if we can avoid giving it to our children, we might as well do that.
So here is strategy recipe number 1: polenta fries with ham and Parmesan, served with a little tomato ketchup.
Very important note: this is a side dish; you should continue to give baby vegetables at lunch and dinner. But between a few spoonfuls of puree, let baby discover the magic of fries 😉
Here is what you need to make this recipe for polenta fries with ham and Parmesan and their ketchup for baby (from 12 months, only if baby eats pieces):
Ingredients
*For the polenta:*
*For the fries:*
*For the ketchup:*
Preparation
We will start by preparing the polenta in a saucepan. Follow the directions on the package (bring the water to a boil, then add the polenta in a steady stream while stirring for a few minutes over low heat), while keeping the proportions listed in this recipe.
After a few minutes, you will get a small ball of polenta. Remove the saucepan from the heat and add the finely chopped ham to the polenta (I always choose low-sodium cooked ham 😉).
Mix well and evenly, then add the grated Parmesan and mix again. Let cool for a few moments.
Next, place the ham and Parmesan polenta mixture into molds. I chose molds from Ikea that were originally made for ice cubes 🙂 You can also shape them by hand without a mold.
Now let them cool in the refrigerator for about 20 minutes.
Meanwhile, we will make our little ketchup for baby. We will keep it simple, no fuss, and above all without additives, too much salt, or too much sugar.
To do this, wash the cocktail tomatoes, peel them, then remove the seeds. To peel them easily, here is a good technique: make a small cross with a knife on the tomato skin, then plunge the tomato into boiling water for about 20 seconds. The skin will then come off very, very easily.
Blend the tomato flesh, then pour the liquid into a saucepan. Add a few drops of balsamic vinegar and a small pinch of sugar. Let it reduce over low to medium heat for a few minutes, then let it cool off the heat. (The goal is for the ketchup to be thick enough for dipping the polenta fries.)
Speaking of the fries… they are now nicely shaped and ready to cook until golden.
Cooking
Heat 1 small teaspoon of olive oil in a skillet, then gently add the fries without breaking them. Let them brown on each side over medium heat.
Once the polenta fries are golden on all sides, let them cool slightly, then serve them to baby with their ketchup 😉
Our recipe for polenta fries with ham and Parmesan and their ketchup for baby (from 12 months) is now finished, and baby can enjoy it!
Bon appetit, baby 😉
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