Parmesan Polenta with Roots and Shoots

Preheat oven to 400°. Place beets on a sheet of foil. Add the water, 1 tablespoon butter, the thyme and 1/4 teaspoon salt. Bring edges of foil together over beets and crimp to seal, leaving space above beets. Roast beets packet on a center oven rack until beets are tender and easily pierced with a knife, about 1 hour. Carefully open packet and let beets cool slightly. Using paper towels, rub skins from beets; quarter beets. Place warm beet pieces in a bowl with vinegar, olive oil, shallot and garlic; stir to coat. Let marinate at least 30 minutes, stirring occasionally.

Meanwhile, prepare polenta. In a medium saucepan, bring broth to a boil. While whisking, add cornmeal to broth in a very slow stream, watching nearly every grain fall into the pot. Add 2 tablespoons butter. Stir to make sure there are no lumps, turn off heat and cover saucepan. Let stand 1 hour, stirring once or twice. (The polenta will thicken as it stands, but if it seems thin after standing, return polenta to the stove and simmer a few more minutes or until desired thickness.)

Before serving, add Parmesan and 1/2 teaspoon each salt and pepper to polenta. Stir well, incorporating any pooled broth. Spoon polenta into shallow bowls. Top with marinated beets, the greens, herbs and, if you like, additional Parmesan.