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Polenta fingers

Polenta Fingers Header Polenta fingers

Serves: Makes 12 fingers
Allergy Information
: Soya free, Egg free, Wheat free, Gluten free, Nut free
Prep time: 5–10 minutes, plus cooling time
Cook time: 10 minutes


  • 200ml Aptamil Pepti
  • 50g polenta
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • ½ teaspoon dried mixed herbs or oregano


Step 1

Prepare the formula as per instructions on pack. Heat the formula in a pan, stir in the polenta, then cook, stirring continuously until the mixture thickens.

Step 2

Spoon the mixture into a tray lined with baking paper and spread to an 18cm square. Leave to cool completely, about 2 hours (or overnight if more convenient).

Step 3

When cold use a sharp knife to cut into eight one way and in half the other to make 16 small rectangles.

Step 4

Heat the oil in a non-stick pan and add the herbs.

Step 5

Fry the polenta chips until golden on both sides, then stir in the garlic and cook gently for a couple of minutes taking care not to burn it.

Step 6

Tip the chips onto kitchen paper to drain.

Step 7

Delicious hot or cold.

Nutritional Information

Per serving
Energy Protein Carbohydrates Fat Iron Calcium Sodium
465kcal 7g 61g 2g 3mg 184mg 52mg


  • Can be served as a side dish, a snack, at a picnic or with a dip.
  • Make a quick dip to serve with the fingers by blitzing a 400g tin of cannellini beans, a couple of chopped ripe tomatoes and a little chopped red pepper.

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