Maple-Roasted Beets with Goat Cheese Polenta

By August 9, 2016

Beets are often nicknamed "Nature's Candy," but we're boosting the sweet & tart with the maple and vinegar while roasting. Serve on top of creamy goat cheese polenta, and top off with a spoonful of extra maple syrup and fresh thyme leaves.

 2 cups cornmeal
 3 large beets
 2 tbsp oil (melted coconut or olive)
 2 tbsp maple syrup
 1 tbsp vinegar (sherry, apple cider, or balsamic)
 Salt
 5 cups stock
 1 tsp salt (less if your stock is salty already)
 1/2 cup soft goat cheese
 Garnish-- fresh thyme & extra maple syrup
1

Turn oven to 400.

2

Sift your 2 cups of cornmeal through a fine mesh strainer and discard the pieces that stay in the sifter-- you want a very fine grain for polenta. You should have roughly 1.5 cups once sifted.

3

Scrub, peel and chop beets to 1" pieces. Toss the beet chunks in the oil, maple syrup* and vinegar. Spread on rimmed baking sheet (lined with parchment for easy clean up), and sprinkle with a little salt. Roast for 15 minutes, toss and reduce heat to 350, and roast until soft (another 20 minutes or so.)

4

While the beets are roasting, bring your 5 cups of stock to a boil. Bring an additional pot of water to a boil right beside it, 4-5 cups, so that in case the polenta gets too sticky you can add in a few ladlefuls of water to help thin it out as you work.

5

When the stock is boiling, add in the fine cornmeal. Don't worry if it clumps right away, just keep whisking and stirring constantly for about 10 minutes as you add all of it in. Continue to stir occasionally to prevent sticking, and reduce heat to medium low. Add in some water from your boiling pot as needed, and about 1 tsp of salt.

6

Right before serving, stir the goat cheese into the polenta and remove from heat. Taste to adjust seasoning--we ended up adding an extra splash of vinegar. Plate your dishes with some polenta on bottom, some of the caramelized beets on top, a few leaves of thyme and an additional small spoonful of maple syrup.

*When we made this recipe in our test kitchen, the maple syrup burned on our baking sheet. Next time we try it, we're going to toss the beet chunks in the maple syrup AFTER roasting, while still warm, but roast them just in the oil and vinegar. If you try that method, leave a comment and tell us how it went!

Ingredients

 2 cups cornmeal
 3 large beets
 2 tbsp oil (melted coconut or olive)
 2 tbsp maple syrup
 1 tbsp vinegar (sherry, apple cider, or balsamic)
 Salt
 5 cups stock
 1 tsp salt (less if your stock is salty already)
 1/2 cup soft goat cheese
 Garnish-- fresh thyme & extra maple syrup

Directions

1

Turn oven to 400.

2

Sift your 2 cups of cornmeal through a fine mesh strainer and discard the pieces that stay in the sifter-- you want a very fine grain for polenta. You should have roughly 1.5 cups once sifted.

3

Scrub, peel and chop beets to 1" pieces. Toss the beet chunks in the oil, maple syrup* and vinegar. Spread on rimmed baking sheet (lined with parchment for easy clean up), and sprinkle with a little salt. Roast for 15 minutes, toss and reduce heat to 350, and roast until soft (another 20 minutes or so.)

4

While the beets are roasting, bring your 5 cups of stock to a boil. Bring an additional pot of water to a boil right beside it, 4-5 cups, so that in case the polenta gets too sticky you can add in a few ladlefuls of water to help thin it out as you work.

5

When the stock is boiling, add in the fine cornmeal. Don't worry if it clumps right away, just keep whisking and stirring constantly for about 10 minutes as you add all of it in. Continue to stir occasionally to prevent sticking, and reduce heat to medium low. Add in some water from your boiling pot as needed, and about 1 tsp of salt.

6

Right before serving, stir the goat cheese into the polenta and remove from heat. Taste to adjust seasoning--we ended up adding an extra splash of vinegar. Plate your dishes with some polenta on bottom, some of the caramelized beets on top, a few leaves of thyme and an additional small spoonful of maple syrup.

Maple-Roasted Beets with Goat Cheese Polenta

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