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Polenta Fingers 1

Prep time: 5-10 minutes, plus cooling time - Cook time: 10 minutes - Serves: Makes 12 fingers

Polenta fingers

This dish is: Soya free . Egg free . Wheat free . Gluten free . Nut free

Each portion contains:

Nutrition value Amount
Energy 465kcal
Fat 2g
Calcium 184mg
Carbohydrates 61g
Salt 52mg
Iron 3mg
Protein 7g


  • 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.


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



[ingredient item]


  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.
  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).
  3. When cold use a sharp knife to cut into eight one way and in half the other to make 16 small rectangles.
  4. Heat the oil in a non-stick pan and add the herbs.
  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.
  6. Tip the chips onto kitchen paper to drain.
  7. Delicious hot or cold.

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