Time: 55 minutes
For the maple balsamic roasted beetroot:
Preheat the oven to fan-assisted 190C/210C/425F/Gas7
Peel the beetroots and cut them into bite sized pieces.
Transfer the beetroot pieces into a lightly oiled, lined baking tray and mix some salt into the oil.
Roast for twenty minutes until they are tender but still with a bit of a bite.
Remove the beetroot from the oven and mix the balsamic vinegar and maple syrup.
Return to the oven for 5 minutes then switch off the heat.
Remove beetroot and set aside in a warm place.
For the cheesy polenta:
Bring the stock to the boil in a pot.
Slowly add in the polenta whisking continuously until it thickens.
Reduce the heat to the lowest setting and stir every seven minutes or so until the polenta is cooked.
The whole cooking process takes about 45 minutes.
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 and salt and switch off the heat.
Spoon the polenta into four bowls and top with the maple balsamic roasted beetroot, extra cheese and some spring onions.