the nights are getting a bit more chilly, and that means its time for nourishing comfort foods like soups, stews, mashed potato and this amazing tray bake with creamy polenta.
The best thing about it is this meal is made in one tray, which means minimal washing up – win win. Its also a great fridge clean-out recipe, as you can add any veggies you have on hand to make the sauce. Using tinned beans in meals is a great way to make a meal stretch further, plus adding additional protein and fibre. We used borlotti, but cannellini, butter or kidney beans would also work well.  

We served this meal with a quick creamy polenta, but you could serve this meal with a pulse pasta or mashed potatoes. It freezes well and is the ultimate comfort food now the nights are getting slightly more chilly!

Hot tip:

Save your vegetable off cuts such as the onion skins, carrot ends and parsley stalks. Add these to a small saucepan along with the leftover chicken bones. Cover with water, place over low heat with a lid on, and simmer for one hour for a quick chicken stock!

How to serve:

For spoon feeding: puree the roasted vegetables and chicken until smooth

For baby-led weaning: serve a whole drumstick with the pureed vegetable sauce for dipping

For older babies: serve a whole drumstick or shredded pieces of chicken with sauce and soft polenta