Milk and cheese polenta

A melting recipe to accompany its mashed vegetables. From 9 months.


  • 50 g of polenta (cornmeal)
  • 12,5 cl of milk immediately
  • 12.5 cl of water
  • 20 g grated cheese (Gruyere, Emmental, Parmesan ...)
  • 1 knob of butter
  • 1 pinch of salt


Simmer milk and salt water. Discard the polenta in rain then cook on low heat until thick, without stirring to avoid lumps. Pour into a plate with the butter and grated cheese and serve with a teaspoonful of warmed vegetable puree of your choice.