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Home » Recipes » Amaranth Polenta with Wild Mushrooms
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Amaranth Polenta with Wild Mushrooms

This delicious recipe comes from "Whole Grains Every Day Every Way" by Lorna Sass. Amaranth is one of the smallest grains available and makes a delightful polenta. Gluten Free, Lactose Free, Low Sugar, Organic, Soy Free, Vegan.

  • 1 Tbsp Olive Oil or unsalted Butter
  • 1/4 cup finely chopped Shallots
  • 1 cup Organic Amaranth Grain
  • 1/4 tsp Salt
  • freshly ground Pepper to taste
  • 1 tsp chopped fresh Thyme
  • 1/2 oz dried Porcini or other dried mushrooms (1/2 cup loosely packed)
  • 1-3/4 cups boiling water

Directions

Step 1

Bring water to boil in a kettle, and pour 1-3/4 cups boiling water into a large heatproof glass measuring cup. Stir in dried mushrooms. Cover and set aside until the mushrooms are soft, about 10 minutes. Chop any large pieces.

Step 2

Meanwhile, heat the butter in a heavy 2-quart saucepan. Add the shallots and cook for 1 minute. Stir in the amaranth. Add the soaked mushrooms and soaking liquid, taking care to leave any grit on the bottom of the cup. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Stir in the salt, pepper and thyme.

Step 3

Continue simmering, covered, until the mixture is porridgy and the amaranth is tender, 10 to 15 more minutes. (Tender amaranth will still be crunchy, but shouldn’t taste hard or gritty.) Stir in a bit more boiling water if the mixture becomes too thick before the amaranth is done.

Serve in small bowls with a sprinkle of thyme on top.

Serves 4
Amaranth Polenta with Wild Mushrooms

Servings: 4

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Products Used in this Recipe

Gluten Free
Organic Amaranth Grain

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