Cheesy Polenta with Balsamic Beetroot

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.