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Skim off any foam that rises to the highest. Add boiling water to the stockpot as needed to keep elements coated. Deglaze the roasting pan on the stovetop, adding a cup or two of water and heat. Using a spatula, dislodge any browned bits remaining in the pan. The polenta cakes could be warmed in an oven or griddled in a sauté pan, using the remaining 2 tablespoons of olive oil to heat. Pour grits into a big mixing bowl, then stir in both cheeses till completely absorbed. Add onions, carrots and celery and cook dinner for 1 further hour. Add cold water to the stockpot to cover the ingredients and cook dinner, loosely coated, over medium high warmth for four to six hours. When cool, cut the beets into 1-inch pieces. To roast the beets, preheat the oven to 350, 325 for glass pans. Cut off the beet greens leaving 2 to 3 inches attached to the beets. Do not trim the foundation and don’t peel. Wash the beets beneath cold running water and prepare them on a rimmed baking sheet.

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Combine the pink wine vinegar and granulated sugar in a 2- or three-quart nonreactive pot. Bring to a full boil over medium warmth, stirring to dissolve the sugar. Pour the vinegar liquid over the julienned onions, stir and set aside. Place beets within the oven and prepare dinner for half-hour to an hour. The prepare dinner time for beets ranges broadly relying on size and variety. They are accomplished when a toothpick slides into the center easily. 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