Grits
Grits can be introduced at 6 months, provided they are cooked to a soft, porridge-like consistency. They are a versatile, gluten-free option for a filling breakfast or side dish.
How to serve
Cooked to a loose, thin porridge consistency.
Cooked thicker so they can be picked up or eaten with a spoon.
Served as a base for stews or mixed with soft cheese and vegetables.
Nutrition
Grits made from corn provide a source of carbohydrates for sustained energy throughout the day. While not particularly high in vitamins, they can be enriched with milk or fortified during the cooking process to increase nutritional value.
Good to know
Avoid serving dry or clumpy grits, as these can be difficult for a young baby to swallow. Always cook with water, breast milk, or formula to ensure the texture is loose and easy to manage.
Tip
Stir in a tablespoon of avocado or a sprinkle of shredded cheese to add healthy fats and protein to this simple grain.
