Crispy Grilled Polenta Wedges
Golden grilled polenta wedges with crisp edges, a soft, creamy middle, and gentle Italian herbs. Naturally vegan and gluten-free, with a finger-friendly shape that's perfect for Baby Led Weaning and toddlers. Easy to make ahead and lovely served warm or cold.
Equipment
- Medium saucepan
- Whisk
- Wooden spoon
- Baking dish (~30 × 25 × 6 cm)
- Cling film or baking paper
- Long sharp knife
- Non-stick or cast-iron pan
- Spatula
Ingredients
- 150 g polenta coarse cornmeal
- 750 g water
- 2 tsp vegan vegetable bouillon
- 20 g Olive oil
- 4 tbsp nutritional yeast
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 pinches ground nutmeg
- 2 pinches freshly ground black pepper
- Zest of ½ lemon
- Olive oil for pan-frying
Instructions
- Line a large baking dish (about 30 × 25 × 6 cm) with cling film, leaving some overhang for easy lifting.
- In a medium saucepan over medium heat, add olive oil, water and bouillon and bring to a boil, stirring to dissolve.
- Reduce the heat to medium-low. Whisk in the nutmeg, sage, thyme, oregano, lemon zest + salt, and pepper. While whisking constantly, slowly pour in the polenta in a thin steady stream, then add the nutritional yeast and keep whisking until the polenta thickens.
- Continue cooking on low heat for about 5 minutes, stirring constantly with a wooden spoon, until the polenta pulls away from the sides of the pan and looks thick and glossy.
- Pour into the prepared dish and smooth the top with a wet spatula. Refrigerate for at least 20 minutes, ideally 1 hour, until completely firm.
- Turn the firm polenta out onto a chopping board, peel off the lining, and cut into triangles. The wedges will be quite thick — use a long sharp knife to slice each triangle horizontally so it is roughly half as thick.
- Heat a generous drizzle of olive oil in a non-stick or cast-iron pan over medium-high heat. Pan-fry the wedges in a single layer for 3–5 minutes per side, until golden brown and crispy.
- Serve warm or cold — beautiful with ratatouille, lentil ragout, or a fresh salad.
Notes
For babies under 12 months, omit the salt and use a low-sodium broth or just water with herbs.
Set polenta keeps in the fridge for up to 3 days before grilling — perfect for make-ahead meals.
Cooked grilled wedges keep 2–3 days in an airtight container; reheat in a hot pan or air fryer for crisp edges.
Freeze the cooled, set polenta (cut into wedges, before frying) on a flat tray, then bag once solid. Defrost overnight in the fridge before pan-frying.
Set polenta keeps in the fridge for up to 3 days before grilling — perfect for make-ahead meals.
Cooked grilled wedges keep 2–3 days in an airtight container; reheat in a hot pan or air fryer for crisp edges.
Freeze the cooled, set polenta (cut into wedges, before frying) on a flat tray, then bag once solid. Defrost overnight in the fridge before pan-frying.
Nutrition
Calories: 80kcalCarbohydrates: 11gProtein: 2gFat: 3gFiber: 1gSugar: 0.2gVitamin C: 0.5mgCalcium: 5mgIron: 0.6mg
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