Maple Balsamic Roasted Beetroot Instructions:

Cup of Yum
1. Preheat the oven to 425 degrees F / fan-assisted 190 degrees C / 210 degrees C / gas 7.
2. Peel the beets and cut them into bite sized pieces.
3. Transfer the beetroot pieces into a lightly oiled, lined baking tray and mix in the oil and some salt.
4. Place in the oven and roast for 20 minutes, until the beetroot is tender but still with a bit of a bite.
5. Remove the beetroot from the oven and mix in the balsamic vinegar and maple syrup.
6. 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:

1. 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.
2. 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.
3. When the polenta is cooked, stir in the cheddar cheese and salt and then switch off the heat.
4. 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.