Change up tea time with this rich cheesy polenta topped with maple balsamic roasted beetroot.
Freddy is a cheese for tea man. Actually he is a cheese for all eats man. As in cheese and pickle sandwiches for breakfast (yeap), cheese and honey sandwiches for lunch, plantains stuffed with cheese, cheese scones or macaroni cheese for tea, and cheese with a little bit of crunchy chilli sauce for a ‘just because’ snack. Put it this way, I don’t dare run out of cheese. Ever.
This also means that I get to serve the children and their friends a lot of cheese related tea time dishes during their play dates. Macaroni cheese in the colder months and cheese sandwiches cut into shapes during the summer. Little tip here – don’t ever try to cut out a T-Rex shaped cheese sandwich.
Anyway recently I have been trying to introduce new cheese dishes to shake up things a little bit. Starting with this cheesy polenta, topped simply with maple balsamic roasted beetroot. And honestly, this is one of my favourite new dishes as it is so simple to make, yet the flavours blend together very well.
Polenta is one of those creamy, comforting foods that I tend to fall back to when I want to eat different. The magic happens when you add really good favours to it such as the Wyke Farm cheese that I added in in this dish.
Now if you love your cheese, you would have come across the Wyke Farm cheese. These guys have been farming in Somerset for over 150 years and they have clearly put all that experience into their multi-award wining products.
I think my favourite of their products are the smooth mature and creamy cheddar cheese and their lush salted butter, which tastes divine with some warm crusty bread. Freddy on the other hand is all over their bolder tasting vintage and scrumptious cheddar. We both however agree that we are super keen to try their smoked beautifully balanced cheddar. That has now gone on the shopping list.
I am also pleased to see that their cheeses and butter are 100% green in terms of energy as all their power and gas come from renewable sources, plus they are constantly challenging themselves to find mores sustainable ways to farm. A big big plus in my book. Why not head over to their website to find put more about their cheeses and join in on their #CheeseForTea campaign.
In the mean time here is how to make my maple balsamic roasted beetroot with some cheese polenta. Enjoy every mouthful.
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Cheesy Polenta with Maple Balsamic Roasted Beetroot
- 4 large beetroots
- 1 tbsp olive oil
- 3 tbsp balsamin vinegar
- 2 tbsp maple syrup
- 1 L (4 cups) vegetable stock
- 160 g (5.5oz) polenta
- 150 g (5.3 oz) grated cheddar cheese I used Wyke Farms cheese
- extra grated cheese and sliced spring onions, for serving
- 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.
- To make the 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.