Roasted Beets, Onions, and Kale over Polenta with a Honey Balsamic Reduction

I was in charge of dinner for a friend last night.  So yesterday I headed to the Coop to see what local ingredients were available.  I left with beets and kale in tow, along with a few other items, but no recipe in mind.  When I got home, I scoured the internet looking for ideas.  I ran across a beet and goat cheese tart with a polenta crust.  It inspired the dish below, minus the goat cheese and the tart.

Veggies:
5 Beets peeled then cut into one inch cubes
2 Onions peeled and quartered

6 whole cloves of Garlic

1-2 Tb Olive Oil

1 bunch of Kale
Salt

Polenta:
1 cup Polenta or Cornmeal
4 Cups Water
1 ts Salt
3/4 Cup Grated Parmesan Cheese (1/2 for polenta, 1/4 for finished dish)

Reduction:

3 T Honey

1/2 Cup Balsamic

1.5 T Olive Oil

3 Garlic cloves

1t Rosemary

Salt to taste (a dash)

Preheat the oven to 450 degrees.  Mix the reduction ingredients together in a small sauce pan, set aside.  Roast the beets, onions, and garlic cloves in an oiled roasting pan for 30 minutes, stirring every 10.  While the veggies are roasting, bring 4 cups of water to a boil.  Add salt and slowly whisk in the polenta/cornmeal.  Reduce heat to a simmer and cook the polenta for about 20 minutes, stirring frequently.  While the polenta cooks, steam the kale, sprinkle with salt, set aside.  When the polenta thickens, stir in 1/2 cup of parmesan then remove from heat.  You can serve the polenta creamy with the vegetable mixture on top or you can fill cupcake tins with the mixture until they set.  Make sure to lightly oil the cupcake tins if using that method.  If you chose creamy polenta, make the reduction prior to stirring in the parmesan as it will set if not served immediately.  Heat the reduction on medium, stirring until it becomes a syrup like consistency.  Plate the polenta (creamy or rounds from the cupcake tins), add warm kale, top with beets, onions and garlic, drizzle with reduction and sprinkle with a little parmesan.  Buon Appetito!

Recipes make me happy and I'd like that to be contagious!  We enjoyed a bottle of Pinot Noir with dinner.  I'm no an expert but we thought it was a great pairing.  So pour yourself a glass of wine and get cooking!