Cheesy Polenta with Maple Balsamic Roasted Beets

Cheesy Polenta and balsamic roasted beetroot-11 | Recipes From A Pantry

Cheesy Polenta with Maple Balsamic Roasted Beets

Change up your meal with this rich, cheesy polenta topped with maple balsamic roasted beets. A delicious dish that is of flavor, hearty and so satisfying, this cheesy polenta recipe will become a favorite!

Course Main

Cuisine American, International, Western

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 50

Total Time 55

Servings

Calories 274kcal

Author Bintu Hardy

Ingredients

Maple Balsamic Roasted Beetroot Ingredients:

4 large beetroots
1 tablespoons olive oil
salt
3 tablespoons balsamic vinegar
2 tablespoons maple syrup

Cheesy Polenta Ingredients:

4 cups (1 L) vegetable stock
1 cup (160g) polenta
2/3 cup (150g) grated cheddar cheese I used Wyke Farms cheese
salt
extra grated cheese and sliced spring onions for serving

Instructions

Maple Balsamic Roasted Beetroot Instructions:

Preheat the oven to 425 degrees F / fan-assisted 190 degrees C / 210 degrees C / gas 7.
Peel the beets 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.
Place in the oven and roast for 20 minutes, until the beetroot is tender but still with a bit of a bite.
Remove the beetroot from the oven and mix in the balsamic vinegar and maple syrup.
Then return to the oven for a further 5 minutes. Switch off the heat, remove the beetroot and set aside in a warm place.

Cheesy Polenta Instructions:

Bring the stock to the boil in a pot. Then slowly add in the polenta, whisking continuously till it thickens. Reduce the heat to the lowest setting and stir for a few minutes with a wooden spoon.
Then cover the pot and stir every 7 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 cheese and salt and then switch off the heat.
To serve, spoon the cheesy polenta into 4 bowls and then top with the maple balsamic roasted beetroot, extra shredded cheese and sliced green onions.

Notes

This recipe calls for regular polenta, NOT the quick-cooking variety.
Do not let the polenta stand after cooking or it will solidify and be hard to mix. As soon as you are done cooking it, mix it and decant into bowls while it is still warm.
You can vary the polenta flavoring to suit your taste. For example, swap the cheddar cheese for other cheeses of your choice.
Top creamy cheesy polenta with green onion, extra cheese, grilled mushroom or grilled chicken breast. Yum!

Cheesy Polenta Weight Watchers Points

One serving of cheesy polenta with maple balsamic roasted beetroot contains 8 Freestyle SmartPoints.

Nutrition