Cheesy Polenta with Maple Balsamic Roasted Beets
User Reviews
5
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Prep Time
5 mins
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Cook Time
50 mins
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Total Time
55 mins
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Servings
6
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Calories
274 kcal
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Course
Main Course
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Cuisine
American, International
Cheesy Polenta with Maple Balsamic Roasted Beets
Description
The recipe involves roasting bite-sized beet pieces tossed with olive oil and salt, then glazing them with a mixture of balsamic vinegar and maple syrup toward the end of roasting. Meanwhile, polenta is cooked slowly in vegetable stock, stirred frequently until thick and creamy, and finished by folding in grated cheddar cheese and salt for flavor.
This dish contrasts the soft, creamy, and cheesy polenta base with tender yet slightly firm roasted beets that carry a sweet and tangy glaze. It can be garnished with sliced spring onion and extra cheese for added freshness and richness.
The recipe advises using regular polenta (not quick-cooking) for best texture and emphasizes serving the polenta warm to avoid it solidifying. Variations can be made by substituting different cheeses or adding extra toppings such as grilled vegetables or proteins to complement the dish.
Ingredients
Maple Balsamic Roasted Beetroot Ingredients:
- 4 beetroot large
- 1 tablespoons olive oil
- salt
- 3 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
Cheesy Polenta Ingredients:
- 4 cups vegetable stock 1 L
- 1 cup polenta 160g
- 2/3 cup cheddar cheese I used Wyke Farms cheese, 150g, grated
- salt
- cheese for serving, extra grated cheese and sliced
- spring onion for serving, extra grated cheese and sliced
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
- Use regular polenta, not quick-cooking, for optimal texture and creaminess.
- Mix and serve the polenta immediately after cooking to prevent it from setting and becoming difficult to stir.
- Cheese type can be varied; cheddar is used here but other cheese choices are possible.
- Serve the dish with green onion, extra cheese, or add grilled mushrooms or chicken breast as accompaniments.
- The recipe provides about 8 Freestyle SmartPoints per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 26mg | 9% |
| Sodium | 828mg | 35% |
| Potassium | 262mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 199mg | 20% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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