Mexican Spiced Polenta Purée with Black Beans, Capsicum and Beef
Once again, we bring you a puree recipe for starting solids that also brings the flavour! We are big believers in ensuring that food has variety and is flavoursome right from the start of your little one’s solids journey.
This recipe can also be fork mashed and is freezer friendly! It also focuses on building a balanced plate with protein, iron rich ingredients, carbs, and fats alongside those important veggies.
Mexican Polenta Puree
Ingredients
- ½ red capsicum diced
- 1 can of diced tomatoes
- 1 small carrot grated or finely diced (this way it cooks quickly so it is easy to blend!)
- ¼ tsp of sweet paprika
- 1/8 tsp coriander and cumin
- ¼ clove of garlic
- ¼ of a red onion diced
- 1 tsp olive oil
- ¼ cup of polenta
- ¼ can of black beans (rinsed and drained)
- 100g of beef (can use mince)*
Directions
- Heat a pan on the stove top and pop in your onion, garlic and vegetables.
- Cook until softening before adding your spices. Cook for 1-2 minutes.
- Add in your canned tomato, black beans and polenta.
- Cook until polenta is soft and add in your beef. If needed, you can add some water or low sodium stock if the polenta needs some more liquid.
- Once your beef is cooked remove from the heat and allow it to cool.
- You can either fork mash or pop into the blender to make a puree.
- Freeze what you don’t need into individual serves.
- Add a squeeze of lemon juice to offer some vitamin C before serving. This helps with that all important iron absorption.
Suggestion:
If you are planning to fork mash this dish we would recommend you use mincemeat to make this easier. If you plan to make a puree, then any type of beef will work well.
Responses