Italian
Gluten freePolenta e latte
Polenta in milk
12m+ · Soft polenta in a bowl of warm milk, an old northern Italian children's supper
In farmhouses across Lombardy and the Veneto, the polenta left over from lunch was cut into pieces at night and dropped into bowls of warm milk for the children, and polenta e latte is still remembered fondly as a cosy winter supper. Freshly made polenta works just as well: soft, golden and comforting, with the milk soaking into it. It contains milk; it has no gluten, egg, nuts, soya, sesame or fish. Chef's tip: whisk the polenta into the water in a thin stream, like rain, to keep it smooth.
- Prep
- 5 min
- Cook
- 40 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 200 kcal
Baby & toddler safety
- Age: from 12 months+.
- Allergens: contains milk. Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
- 2 ½ cups water
- 4 oz polenta (cornmeal)traditional, not instant
- ⅓ oz unsalted butter
- 2 cups whole milk
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.
Method
0/6 doneStep 1: Bring 2 ½ cups water to the boil in a heavy saucepan. Turn the heat down and pour in 4 oz polenta (cornmeal) in a thin stream, whisking all the time, until it starts to thicken.
3 minStep 2: Switch to a wooden spoon and cook over the lowest heat for 30–35 minutes, stirring every few minutes and scraping the bottom. It is done when it comes away from the sides of the pan and tastes soft, with no gritty grains. The common mistake is undercooking it: raw-tasting polenta is grainy and heavy.
35 minStep 3: Stir in ⅓ oz unsalted butter. Leave the polenta to sit for 5 minutes so it firms slightly.
5 minStep 4: Warm 2 cups whole milk in a small pan until steaming but not boiling.
3 minStep 5: Spoon a few small pieces of polenta into each bowl and pour warm milk over and around them. Cool until warm, checking the middle of the polenta, which holds heat, before serving.
Step 6: Spread leftover polenta in a dish, cool quickly, cover and keep in the fridge for up to 2 days; it sets firm and can be cut into cubes for the next supper. Reheat the cubes in milk until piping hot, then cool before serving.
Nutrition per serving
- Calories
- 200 kcal
- Protein
- 6 g
- Carbs
- 27 g
- Fat
- 7 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does polenta e latte take?
- About 45 minutes in total: 5 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Mixed sprout pullao
A quick, low-calorie way to use leftover rice: sprouted moth beans and green grams are cooked with garlic, ginger, green chilli, capsicum, spring onions and a few spices over a cumin and asafoetida tempering, then tossed with cooked rice. Served hot with fresh tomato and coriander.
Indian
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.