From 9 monthsLunch and dinnerUnder review by our nutritionist
Polenta with ground beef and spinach
A warm lunch packed with iron: creamy polenta with ground beef in a homemade tomato sauce and finely chopped spinach. Leftover polenta firms up and turns into little cubes your baby can pick up.
- Difficulty
- 3 out of 5
- Ingredients
- 2 out of 5
- Time
- 3 out of 5, 30 min30 min
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Makes 3 servings Freezer-friendly
Ingredients
- ½ cup cornmeal (polenta)
- 2 cups water
- 3½ oz (100 g) lean ground beef
- 1 ripe tomato, peeled, seeded and chopped
- 4 spinach leaves
- ¼ onion and 1 garlic clove, finely chopped
- 1 drizzle olive oil
How to make
- 1Stir the cornmeal into the cold water, bring to low heat and stir constantly for about 15 minutes, until thick and pulling away from the bottom of the pan.
- 2Sauté the onion and garlic in the olive oil, add the beef and stir until it breaks apart and changes color.
- 3Add the tomato and a little water and simmer, covered, for 10 minutes.
- 4Finely chop the spinach, add it to the beef and cook 2 more minutes.
- 5Serve the warm polenta with the beef on top, well crumbled.
Tips
- Texture (9 to 11 months): beef well crumbled, no clumps, and spinach finely chopped.
- Finger cubes: spread leftover polenta in a baking dish, let it firm up and cut it into cubes.
- Iron: beef and spinach together, with the tomato, help the body absorb iron.
- Storage: the beef freezes for up to 1 month; the polenta keeps 2 days in the fridge.