Can I tempt you to try this easy peasy creamy Cheesy Polenta with a whole load of balsamic roasted beetroots? Freddy 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 or macaroni cheese for tea, and cheese with a crunchy chilli sauce for a ‘just because’ snack. Basically, 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 teatime dishes. Macaroni cheese in colder months and cheese sandwiches cut into shapes during the summer. A 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 differently. The magic happens when you add really good flavours to it, such as cheddar cheese.
How To Make Cheesy Polenta With Balsamic Roasted Beetroot
Maple Balsamic Roasted Beetroot Instructions:
Preheat the oven. Peel and cut beetroots into bite-sized pieces. Transfer the beetroot pieces into a prepared baking tray and mix in the oil and salt. Roast for 20 minutes until they are tender but still with a bit of a bite. Next, remove the beetroot from the oven and mix in the balsamic vinegar and maple syrup and then return to the oven for a further 5 minutes. Switch off the heat, remove the Maple Balsamic Roasted Beetroot and then keep warm.
Cheesy Polenta Recipe 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 low and then stir for a few minutes with a wooden spoon. Then cover 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 done, stir in the cheddar cheese and salt and then switch off the heat. Serve your cheesy polenta with maple balsamic roasted beetroot and extra toppings, as desired.
Creamy Cheesy Polenta Recipe Tips
Use these tips to make polenta really, really easily.
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 then decant into bowls while it is still warm. You can vary the polenta flavouring 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!
Make Polenta In The Instant Pot
It is super easy to make Instant Pot Polenta, especially as this method means less stirring. That’s right, you can set it and forget it, which means more “me time” for you. To find out how to make pressure cooker polenta, head over to this Instant Pot Polenta Recipe.
Cheesy Polenta Weight Watchers Points
One serving of this cheesy polenta with maple balsamic roasted beetroot contains just 8 Freestyle SmartPoints.
Cheesy Polenta Recipe Suggestions
Crispy Air Fryer Fish. Air Fryer Salmon. Instant Pot Chicken Breast. Juicy Instant Pot Chicken Thighs. Thank you for reading my Cheesy Polenta Recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, UK food blog.
Get The Balsamic Beetroot Cheesy Polenta Recipe:
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