Cheesy Polenta with Balsamic Beetroot

For the maple balsamic roasted beetroot:

1. SETP 1 Preheat the oven to fan-assisted 190C/210C/425F/Gas7
2. STEP 2 Peel the beetroots and cut them into bite sized pieces.
3. STEP 3 Transfer the beetroot pieces into a lightly oiled, lined baking tray and mix some salt into the oil.
4. STEP 4 Roast for twenty minutes until they are tender but still with a bit of a bite.
5. STEP 5 Remove the beetroot from the oven and mix the balsamic vinegar and maple syrup.
6. STEP 6 Return to the oven for 5 minutes then switch off the heat.
7. STEP 7 Remove beetroot and set aside in a warm place.

For the cheesy polenta:

1. STEP 1 Bring the stock to the boil in a pot.
2. STEP 2 Slowly add in the polenta whisking continuously until it thickens.
3. STEP 3 Reduce the heat to the lowest setting and stir every seven minutes or so until the polenta is cooked.
4. STEP 4 The whole cooking process takes about 45 minutes.
5. STEP 5 The polenta is cooked when it is very thick and falls away from the side of the pan.
6. STEP 6 When the polenta is cooked, stir in the cheddar and salt and switch off the heat.To serve:Spoon the polenta into four bowls and top with the maple balsamic roasted beetroot, extra cheese and some spring onions.