Amaranth Polenta with Wild Mushrooms
Creamy amaranth polenta simmered with porcini and thyme.
Instructions
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Soak porcini in 1¾ cups boiling water until soft, ~10 minutes; chop large pieces.
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Sauté shallots in butter/oil 1 minute. Stir in amaranth, soaked mushrooms, and soaking liquid (avoid grit). Bring to a boil, cover, and simmer 15 minutes.
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Stir in salt, pepper, and thyme. Continue to simmer covered 10–15 minutes until porridgy and amaranth is tender (add a splash of boiling water if too thick).
