Amaranth Polenta with Wild Mushrooms
Creamy amaranth polenta simmered with porcini and thyme.
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
- Soak porcini in 1¾ cups boiling water until soft, ~10 minutes; chop large pieces.
- 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.
- 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).
