Cheesy Baked Polenta Fingers
Polenta (cornmeal porridge) sets firm in the fridge, so you can cut it into fingers and bake them until golden. They're soft enough for new eaters, easy to hold, and the cheese adds protein and calcium.
- Prep10 min
- Cook35 min
- Total45 min
- Makesabout 16 fingers
- Age9 months+
Ingredients
Makes about 16 fingers. Tap to check off as you go.
Contains: milk.
Instructions
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1Cook the polenta
Bring the water to a boil, then slowly whisk in the polenta. Lower the heat and cook for 10–15 minutes, stirring often, until very thick. It can spatter, so use a long spoon.
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2Stir in the cheese
Take the pot off the heat and stir in the cheese and butter until melted.
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3Spread and chill
Spread the polenta about 3/4 inch (2 cm) thick in a parchment-lined 8-inch (20 cm) square pan. Chill for at least 1 hour until firm.
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4Cut into fingers
Heat the oven to 425°F (220°C). Lift out the set polenta and cut it into finger-size sticks.
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5Brush and bake
Place the fingers on a lined tray, brush with olive oil and bake for 15–20 minutes, turning once, until golden.
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6Cool and serve
Cool for 5 minutes. Serve on their own or with mashed avocado for dipping.
How to serve by age
9–12 months
Serve whole fingers for baby to hold, once dairy has been introduced. The inside is soft and creamy.
12–24 months
Serve whole fingers or halves with a dip.
2–3 years
Serve with mashed avocado or plain yogurt for dipping.
Allergy & diet swaps
🌾 Gluten-free: Gluten-free as written. Polenta (cornmeal) is naturally gluten-free, but buy one labeled gluten-free because some are processed alongside wheat.
- Dairy-free
- Leave out the cheese and use olive oil instead of butter. Add a pinch of nutritional yeast for a cheesy flavor.
- Extra veggies
- Stir 1/2 cup finely chopped cooked spinach or grated zucchini into the polenta with the cheese.
- No oven
- Pan-fry the fingers in a little olive oil for 2–3 minutes per side.
Tips
- Make the polenta the day before and keep it in the fridge until you're ready to bake.
- Stir in finely chopped spinach or grated zucchini with the cheese for extra veggies.
- Quick-cooking polenta is ready in about 5 minutes.
Storage & safety
Storage: Fridge: 3 days (set or baked). Reheat baked fingers in a 400°F (200°C) oven for 5–8 minutes.
Suggested age: 9 months+. Every child is different — serve textures and sizes that match your toddler's chewing skills.
Always seat your toddler upright and stay close while they eat. Cut round foods into small pieces and spread nut butters thinly. Read our toddler food safety guide for more.
Questions parents ask
Is polenta gluten-free?
Yes. Polenta is made from corn, which is naturally gluten-free. Choose one labeled gluten-free to avoid cross-contact with wheat.
Is polenta good for babies?
Yes. Soft polenta fingers are an easy baby-led weaning food: they hold their shape but melt in the mouth.
Can I make polenta fingers ahead?
Yes. Spread and chill the polenta up to 2 days ahead, then cut and bake when you need them.
Why won't my polenta set?
It wasn't cooked thick enough. Cook until it pulls away from the sides of the pot, and chill for at least 1 hour.
Want more ideas like this? We add new toddler recipes every morning. Follow Fun Toddler Recipes on Pinterest.
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