Creamy Polenta with Steamed Zucchini and Carrots

During the first few weeks of pregnancy, your body often craves mild, comforting meals. This creamy polenta soothes the stomach and provides gentle energy. Steamed vegetables add valuable nutrients without feeling too heavy.

Ingredients for 2 to 3 portions

• 150 g polenta (cornmeal)
• 600 ml vegetable broth
• 1 small zucchini
• 2 medium carrots
• 2 tbsp olive oil
• 2 tbsp cream cheese (made from pasteurized milk) or a plant-based alternative
• A pinch of salt and mild herbs (like a little parsley)

Preparation

1. Bring the vegetable broth to a boil in a medium pot.
2. Slowly whisk in the polenta to prevent any lumps from forming.
3. Remove the pot from the heat and let the polenta swell, covered, for about ten minutes.
4. Meanwhile, wash the zucchini and carrots, peel the carrots, and cut both into thin slices or sticks.
5. Steam the vegetables in a pan with a little water and one tablespoon of olive oil for about eight minutes until tender.
6. Stir the cream cheese into the finished polenta and season with a pinch of salt.
7. Serve the creamy polenta topped with the warm, steamed vegetables.

Good to know

You can easily swap the vegetables if you are craving something else right now. Leftover polenta can be pan-fried the next day for a quick and tasty snack.

If things feel difficult right now

If nausea is strong, you can simply skip the vegetables and enjoy the polenta on its own. It often tastes very soothing when eaten lukewarm or even cold. Many women find small, mild portions especially helpful during this phase.

Note

If you have any health questions or uncertainties about your diet during pregnancy, it is always best to consult your OB/GYN or midwife.