Creamy Corn Polenta with Sauteed Mushrooms

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1: Prepare the Polenta

Step 2

Place the milk in a pot set on medium heat.

Step 3

As soon as the milk starts to boil, turn the heat to medium-low and pour in the polenta, whisking to prevent lumps from forming.

Step 4

Cook, stirring frequently, until the mixture thickens, about 5 minutes.

Step 5

Stir in the mascarpone, parmesan cheese, and 2 tablespoons of butter. Keep stirring until the mixture is smooth with no clumps.

Step 6

Turn off the heat. Cover the pot and let it rest for 5 minutes. Scoop some polenta into the child’s bowl. Exact serving size is variable. Let a child’s appetite determine how much is eaten.

Step 7

Season polenta for adults with salt and more parmesan cheese to taste. Keep warm while you prepare the mushrooms and the child’s polenta cools to room temperature.

Step 8

Step 2: Prepare the Mushrooms

Step 9

Wash the mushrooms and use a damp towel to wipe away any grit. Separate the caps from the stems, and reserve the stems for another use, like stock. Cut the caps into age- appropriate sizes.

Step 10

Peel and mince the shallot and garlic.

Step 11

Wash, dry, and strip the rosemary leaves from the woody stem. Mince the leaves. Discard the stem.

Step 12

Warm the remaining 2 tablespoons of butter in a large skillet set on medium heat.

Step 13

When the butter has finished foaming, add the mushrooms and stir to coat in the oil and butter. Spread the mushrooms in a single layer in the skillet (cook in batches if needed) and cook without stirring until they are browned on the bottom and have released some of their liquid, about 5 minutes.

Step 14

Stir in the minced shallot, garlic, and rosemary. Continue to cook until the mushrooms are soft, about 3 minutes more.

Step 15

Turn off the heat. Stir in the balsamic vinegar to taste. Scoop some mushrooms onto the child’s polenta. Season mushrooms for adults with salt to taste.

Step 16

Serve the child’s polenta as finger food and let the child self- feed by scooping with hands. If you’d like to encourage utensil use, simply preload a spoon and rest it next to the bowl for the child to pick up. Alternatively, pass it in the air for the child to grab.

Step 17

To Serve and Store

Step 18

Let the child self-feed with hands. If you’d like to encourage utensil use, simply pre-load a spoon and rest it next to the bowl for the child to pick up. Alternatively, pass it in the air for the child to grab.

Step 19

Polenta and mushrooms keep in an air-tight container in the fridge for 4 days.