Peas & Tomato Sauce over Spinach Polenta
This is a super quick meal as we are usually well stocked with all of the ingredients and the prep, cooking and clearing up times are minimal. In my (relatively limited) experience, children like peas and corn, which is great because they are nutritious, inexpensive and available frozen in most shops. The corn in this recipe is in the form of polenta, because if you've ever changed a toddlers nappy after a happily consumed meal of corn-on-the-cob, you will see that corn kernels are not exactly digested. The spinach in this recipe is from frozen and comes pre-chopped and in cubes. We also generally like to use jarred tomato passata. Olive oil is added once the polenta is cooked and ready to serve to add a little fat and flavour. The recipe makes enough for two Baby Green meals, unless a parent decides to 'share'.
Ingredients:
- Polenta:
- 1/4 cup instant polenta
- 1 cup water
- 2 cubes frozen spinach (32g)
- 1 tsp low salt bouillon
Method:
Bring water and spinach to a gentle boil in a small pot, at this the point the spinach should have defrosted, if not wait until it is completely defrosted but not starting to cook. Slowly pour in the polenta while simultaneously whisking to completely incorporate and to avoid clumping. Continue to whisk until thick and remove from heat, aprox. 3 min.
- Tomato Sauce:
- 1/3 cup passata
- 2 tbs finely diced onion or shallot
- 1 tsp low salt bouillon
- 4 tbs water
Method:
Put the water, onion and bouillon in a small pot and bring to a gentle simmer until the onion softens, approx. 3 min. Add the passata and continue to cook, covered. After 5 min. add the peas and cook, covered, for a further 3 min.
The polenta will cool quite quickly, but the tomato sauce will need a few minutes. Spread the polenta on a plate or shallow bowl and top with the sauce. As the polenta cools it will solidify and can be cut into bite sized pieces.
