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Ingredients
Broccoli Polenta Bites
1 cup polenta (I'm a big fan of Colavita Instant Polenta)
2 cups low sodium chicken stock
1.5 cups water
4 cups finely chopped broccoli (can be replaced with spinach, asparagus or kale)
olive oil
parchment paper
Sauce
2 cloves garlic finely chopped
1 20oz Jar of Passata or pureed tomatoes
1 tsp fresh oregano
1 tsp olive oil
salt & pepper
Preparation
Wash and finely chop your broccoli, add 2 cups of stock and one and a half cups of water to a medium pot, lightly salt and bring to a boil, add your broccoli and let boil for about 3 minutes. Using a whisk, slowly pour in your polenta while stirring constantly to avoid clumps. Once all your polenta is in, switch to a wooden spoon and lower the heat. Stir for about 5 - 7 minutes and remove pot from heat and allow it to sit for 5 minutes. Drizzle pan lightly with olive oil and spread to coat, pour your polenta into the pan and using a spatula or wooden spoon press it down and even, polenta should be about 1” thick. Cover and place in the refrigerator for a minimum of 2 hours.
Preheat oven to 400
Once the polenta is firm, cut it into 8ths, creating little bite size “fingers.” Next place parchment paper on a baking sheet and lay polenta squares an inch apart, bake for 15 minutes or until lightly golden. Heat 1 tsp of olive oil in a medium saucepan, add garlic and saute on low for 4 minutes. Next add your passata or pureed tomatoes and simmer for a few minutes. Add oregano, salt, and pepper and reduce heat, cooking for about 20 minutes.
TAKE NOTE: These make a great packed lunch and if you want to add some zing, add a little parmigiano or pecorino sprinkled on top!
Special thanks to Janet Kopchinski RD @bewellihs for analyzing our recipe and helping us get it to where we wanted it to be!
Each serving of the recipe = 1 carb and 1 veggie serving for a toddler.
