Name: Soft vegetable polenta slices
Total time: 60 min
Yield: 4 servings
Ingredients: 180 g instant polenta, cooking time about 5 minutes; 350 ml water; 250 ml pasteurised milk; 200 g carrots; 100 g courgette; 20 ml olive oil; 40 g mild grated cheese made from pasteurised milk; 200 g plain yoghurt made from pasteurised milk; 15 ml lemon juice; 0.5 g finely grated zest of a thoroughly washed, unwaxed lemon (optional)

For your family table

Adapt for younger eaters.

Slices should stay soft enough to crush with a fork. Remove hard edges, cut suitable small pieces and check hot polenta before serving.

The nutrients in these ingredients.

Carbohydrates: Here from: polenta
They provide energy for everyday activities.
Nutrient knowledge
Calcium: Here from: milk, cheese and yoghurt
Important for building bones and teeth, especially during growth.
Learn about Calcium →
Beta-carotene: Here from: carrots
The body can turn it into vitamin A, which is important for vision, among other things.
Learn about Beta-carotene & vitamin A →

Polenta provides carbohydrates. Dairy foods add protein and calcium, while carrots provide beta-carotene. These slices are a small meal or side, not a complete day’s eating on their own.

These notes refer to the ingredients in the base recipe. The amount on the plate depends on preparation, portion size and swaps. Variety across the week makes the difference.

Make it work for you.

Finely chopped, fully cooked broccoli can replace courgette. A dairy-free version changes liquid, binding and nutritional information; do not simply omit all dairy ingredients without adapting the recipe.

Taking it slowly today?

Offer a small slice without dip and show the vegetables. The same polenta mixture can also be tried soft with a spoon before baking.

Keeping it safely

Promptly cool untouched slices, cover and refrigerate at 5°C or below until the next day. Refrigerate yoghurt separately. Reheat thoroughly with a little moisture so the slices do not become hard and dry.

For younger eaters

Slices should stay soft enough to crush with a fork. Remove hard edges, cut suitable small pieces and check hot polenta before serving.

Our approach & sources

These recipes are ideas for family life with children aged 3 and up. Quantities are a guide, not a target to finish. Age, appetite and individual needs vary. Variety across the week matters; no single recipe covers every nutritional need.

Our general guidance draws on the recommendations below. These organisations have not reviewed or endorsed the individual recipes. Editing: Pureli.

Recipe development: Pureli.