Cheesy Polenta with Maple Balsamic Roasted Beetroot

• Produce

  • 4 Beetroots, large

• Canned Goods

  • 1 liter Vegetable stock

• Condiments

  • 2 tbsp Maple syrup

• Pasta & Grains

  • 160 g Polenta

• Baking & Spices

  • 2 Salt

• Oils & Vinegars

  • 3 tbsp Balsamin vinegar
  • 1 tbsp Olive oil

• Dairy

  • 150 g Cheddar cheese, grated

• Other

  • To serve extra grated cheese and sliced spring onions

Found on recipesfromapantry.com

Description

Ingredients

• For the Maple Balsamic Roasted Beetroot
• 4 large beetroots
• 1 tbsp olive oil
• Salt
• 3 tbsp balsamin vinegar
• 2 tbsp maple syrup
• 1L (4 cups) vegetable stock
• 160g (5.5oz) polenta
• 150g (5.3 oz) grated cheddar cheese (I used Wyke Farms cheese)
• Salt
• To serve extra grated cheese and sliced spring onions

Directions

• Make the maple balsamic roasted beetroot:
• Preheat the oven to fan-assisted 190C / 210C / 425F / gas 7.
• Peel the beetroots and cut them into bite sized pieces. Transfer the beetroot pieces into a lightly oiled, lined baking tray and mix in the oil and some salt. Roast for 20 mins until they are tender but still with a bit of a bite. Remove the beetroot from the oven and mix in the balsamic vinegar and maple syrup and return to the oven for a further 5 mins. Switch off the heat, remove the beetroot and set aside in a warm place.
• Make the cheesy polenta:
• Bring the stock to the boil in a pot. Then slowly add in the polenta whisking continuously till it thickens. Then reduce the heat to the lowest setting and stir for a few mins with a wooden spoon. Then cover and stir every 7 or so mins until the polenta is cooked. The whole cooking process takes about 45 mins. The polenta is cooked when it is very thick and falls away from the side of the pan. When the polenta is cooked, stir in the cheddar cheese and salt and switch off the heat.
• To serve:
• Spoon the polenta into 4 bowls and top with the maple balsamic roasted beetroot, extra cheese and some sliced spring onions.