Cheesy Polenta with Balsamic Beetroot
Ingredients
4 large beetroots
1 tbsp olive oil
3 tbsp olive oil
2 tbsp maple syrup
1L (4 cups) vegetable stock
160g (5.5oz) polenta
150g (5.3oz) grated cheese
Salt
To serve: extra cheese and sliced spring onion
Instructions
Serves: 4
Time: 55 minutes
Difficulty: Medium
For the maple balsamic roasted beetroot:
SETP 1
Preheat the oven to fan-assisted 190C/210C/425F/Gas7
STEP 2
Peel the beetroots and cut them into bite sized pieces.
STEP 3
Transfer the beetroot pieces into a lightly oiled, lined baking tray and mix some salt into the oil.
STEP 4
Roast for twenty minutes until they are tender but still with a bit of a bite.
STEP 5
Remove the beetroot from the oven and mix the balsamic vinegar and maple syrup.
STEP 6
Return to the oven for 5 minutes then switch off the heat.
STEP 7
Remove beetroot and set aside in a warm place.
For the cheesy polenta:
STEP 1
Bring the stock to the boil in a pot.
STEP 2
Slowly add in the polenta whisking continuously until it thickens.
STEP 3
Reduce the heat to the lowest setting and stir every seven minutes or so until the polenta is cooked.
STEP 4
The whole cooking process takes about 45 minutes.
STEP 5
The polenta is cooked when it is very thick and falls away from the side of the pan.
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.