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Amaranth Polenta with Wild Mushrooms

Lorna Sass / Whole Grains Council (via Bob’s Red Mill)

5 from 1 vote
Creamy amaranth polenta simmered with porcini and thyme.

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Cook Time 25 minutes
RECIPE CATEGORY: Side Dishes
HERB: Amaranth, Thyme
KEYWORDS: mushrooms, porcini

 Ingredients
Instructions

Ingredients

  

  • 1 Tbsp unsalted butter or olive oil
  • ¼ cup shallots, finely chopped
  • 1 cup amaranth grain (organic)
  • ½ cup porcini mushrooms, dried
  • 1 ¾ cup boiling water (for soaking mushrooms)
  • ¼ teaspoon salt
  • ground pepper (to taste)
  • 1 teaspoon fresh thyme, chopped

Instructions

 

  1. Soak porcini in 1¾ cups boiling water until soft, ~10 minutes; chop large pieces.
  2. 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.
  3. 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).

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