Broccoli-Cheddar Polenta Finger Boxes

Ingredients

Polenta fingers

• 160 g dry quick-cooking polenta
• 2½ cups (600 mL) water
• ¾ cup (180 mL) whole milk
• 200 g broccoli florets
• 80 g finely shredded cheddar
• 1 tbsp (14 g) olive oil, divided
• ¼ tsp fine salt
• 1 L water, for steaming broccoli; discard after steaming

Sides and dip

• 300 g ripe soft pear, cored and thinly sliced
• 240 g plain Greek yogurt
• 1 tsp (5 mL) lemon juice
• ½ tsp dried dill

Equipment

Saucepan, steamer, 9-inch square baking dish, whisk, knife

Allergens and ingredient notes: Milk. Corn polenta is naturally gluten-free, but check processing and all substitution labels.

Step by step

1. Heat oven to 400°F (200°C). Steam broccoli over simmering water for 5–7 minutes until very tender, drain thoroughly and chop finely. Brush the baking dish with 1 tsp of the oil.
2. Bring polenta water and milk to a gentle simmer. Whisk in polenta and salt gradually; cook over low heat for the package time, usually 3–5 minutes for quick-cooking polenta, stirring constantly. Remove from heat and fold in cheese, chopped broccoli and remaining 2 tsp oil.
3. Spread evenly into the prepared dish. Bake 18–22 minutes until the top looks dry and edges are lightly golden. Cool until the initial steam subsides, then refrigerate promptly in the dish, within 2 hours, for 2–3 hours, or until fully cold and firm until firm and cold.
4. Mix yogurt with lemon juice and dill; divide into 4 sealed cups. Cut chilled polenta into 16 rectangular fingers. Pack 4 fingers, one yogurt cup and one quarter of the thin pear slices per box. For a child who needs softer bites, cut fingers into small cubes rather than long pieces.

The Devotti twist: Polenta sets into handheld cheese-and-broccoli fingers without pastry; the dip stays separate to preserve the surface.

Pack it well

Use a dry compartment for chilled polenta and separate sealed cups for yogurt and pear. These fingers are intended to be eaten cold. Refrigerate cooked food promptly in shallow containers and within 2 hours; chill fully before closing lunchboxes. Transport at 40°F (4°C) or colder in an insulated bag with two cold sources, one above and one below the food, or refrigerate on arrival. Discard perishable food left above 40°F for more than 2 hours, or 1 hour above 90°F (32°C).

Swaps and serving notes

Use mild cheese the child already enjoys. Suitable dairy-free milk, cheese and yogurt can replace dairy; check labels and expect a softer set. Steam pear briefly if it is too firm to bite safely. Check the school’s current ingredient rules and each packaged ingredient label; no lunch is universally school-safe. Adapt bite size and firmness to the child’s age and eating skills; no skewers or toothpicks.

Make ahead and storage

Refrigerate polenta and dip up to 3 days; prepare pear slices on packing day. Refrigerate cooked food promptly in shallow containers and within 2 hours; chill fully before closing lunchboxes. Transport at 40°F (4°C) or colder in an insulated bag with two cold sources, one above and one below the food, or refrigerate on arrival. Discard perishable food left above 40°F for more than 2 hours, or 1 hour above 90°F (32°C).