Having a variety of meals in your healthy eating plan is a key element to losing pregnancy weight and receiving optimum nutrition.
Eating a wide variety of fruits, vegetables, grains, legumes, dairy and meats gives you the best chance at receiving the vitamins, minerals and energy needed to live a long, healthy life.
You may not have cooked polenta before, but it’s well worth trying as it’s a versatile ingredient that can be used in both sweet and savoury recipes.
Made from corn, polenta is gluten-free, making it a good option for people who are gluten intolerant.
This recipe for Baked Polenta Triangles with Salsa is a great midweek meal option that is packed with fibre, vitamin C and lycopene.


  • 3 cups (750ml) reduced salt vegetable stock
  • 1 cup (270 grams) ground polenta
  • 2 spring onions, finely chopped
  • 50 grams parmesan cheese, grated
  • 180 grams cherry tomatoes, chopped into quarters
  • 2 tablespoons fresh coriander, finely chopped
  • 1 tablespoon olive oil
  • Cracked pepper
  • Juice of half a lime


  • Bring the stock to boil in a large saucepan, then carefully pour in the polenta slowly while stirring.
  • Reduce the heat to low and simmer uncovered while stirring occasionally until the liquid evaporates. This should take about 15- 20 minutes.
  • Remove from heat and stir through the parmesan cheese.
  • Grease a baking dish or tray with a little olive oil, then pour in the polenta and smooth over with a spatula so the polenta is even. Allow to cool for 30 minutes-1 hour either on a bench or in a fridge.
  • Preheat an oven to 180 degrees Celsius.
  • While the polenta is cooling and setting, take a large bowl and combine the tomato, lime juice, oil, coriander, spring onions and cracked pepper, and set aside.
  • Once the polenta has set, carefully cut into medium sized triangles (you will end up with between 10-12 triangles depending on how large you slice them).
  • Grease a baking tray with some olive oil then cover with baking paper. Arrange the triangles carefully onto the baking tray making sure there is space between each triangle.
  • Bake in a hot oven for 15-20 minutes until crispy and golden.
  • Remove from the oven and serve with the tomato salsa on top.

Serves: 4. Calories per serve: 209
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