The World’s Easiest Recipe for Babies

Let’s deep dive: 

“Semoule” in French, or semolina in English, usually refers to the coarse wheat middlings of durum wheat (you’d probably recognise the ingredient in couscous, pasta, sweet puddings, cakes). This porridge recipe works well with polenta too, which is made of cornmeal and more common in Italy. Or you could work with spelt, kamut, rice… every country and culture has their preference which is why this recipe is so adaptable. 

Here are the steps for this recipe, it won’t take you longer than 5 minutes to put together: 

1. Warm the liquid of your choice over low heat. I like to use milk (any kind works) but you can also use a broth or plain water. If using water, it might lack a bit of taste so I encourage you to add some seasoning such as dry herbs and a bit of olive oil. 
2. Once boiling (light boil), sprinkle in the “semoule” of your choice, stirring continuously until the mix gets thicker and thicker. 
3. Optional: when using polenta I often add a little bit of parmesan to the mixture which my son loves! 
4. Now you have the choice! You can either serve it with a spoon OR you can put the preparation in small containers such as an ice cube tray or form a 1’’ layer (approximately) at the bottom of a mold and let it rest in the fridge for 20-30 mins. Now this is perfect to serve as finger food and soft enough for baby-led weaning! 
5. Feel free to accompany this dish with some veggies or fruits or even a little dipping sauce, sweet or savory, you choose!