📝 About This Recipe
This sophisticated take on a classic Italian comfort food swaps traditional cornmeal for amaranth, a nutrient-dense ancient grain known for its nutty flavor and slightly peppery undertones. When slow-simmered, amaranth transforms into a velvety, porridge-like consistency that is naturally gluten-free and packed with plant-based protein. Topped with earthy, balsamic-glazed wild mushrooms and fresh herbs, this dish offers a complex textural experience that is both deeply grounding and elegantly refined.
🥗 Ingredients
The Amaranth Base
- 1 cup Amaranth grain (rinsed thoroughly in a fine-mesh sieve)
- 3 cups Vegetable broth (low-sodium preferred)
- 1/2 cup Full-fat coconut milk (for extra creaminess)
- 2 tablespoons Nutritional yeast (for a savory, cheesy depth)
- 1/2 teaspoon Sea salt (or to taste)
- 1/2 teaspoon Garlic powder
Herbed Mushroom Topping
- 12 ounces Mixed wild mushrooms (such as Cremini, Shiitake, or Oyster, sliced)
- 2 tablespoons Extra virgin olive oil
- 1 Shallot (finely minced)
- 3 pieces Garlic cloves (thinly sliced)
- 1 tablespoon Fresh thyme (leaves stripped from stems)
- 1 tablespoon Balsamic vinegar (aged/high quality)
- 1/4 teaspoon Black pepper (freshly cracked)
For Garnish
- 2 tablespoons Fresh parsley (flat-leaf, chopped)
- 1 tablespoon Toasted pine nuts (optional for crunch)
- 1 teaspoon Lemon zest (freshly grated)
👨🍳 Instructions
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1
Rinse the amaranth grain under cold running water in a fine-mesh sieve for at least 60 seconds to remove its natural bitter coating (saponins).
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2
In a medium heavy-bottomed saucepan, combine the rinsed amaranth, vegetable broth, and sea salt. Bring the mixture to a boil over medium-high heat.
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3
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 25-30 minutes. The grains should absorb most of the liquid and become tender.
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4
While the amaranth simmers, prepare the mushrooms. Heat the olive oil in a large skillet over medium-high heat until shimmering.
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5
Add the sliced mushrooms to the skillet in a single layer. Let them sear undisturbed for 3-4 minutes until they develop a deep golden-brown crust.
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6
Stir the mushrooms and add the minced shallots and sliced garlic. Sauté for another 2-3 minutes until the shallots are translucent and fragrant.
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7
Deglaze the skillet with the balsamic vinegar, scraping up any browned bits from the bottom. Stir in the fresh thyme and cracked black pepper, then remove from heat.
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8
Check the amaranth. It should have a thick, porridge-like consistency. If it looks too dry, add a splash more broth.
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9
Stir in the coconut milk, nutritional yeast, and garlic powder. Whisk vigorously for 1 minute to release the starches, which creates a creamier 'polenta' texture.
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10
Taste the amaranth polenta and adjust seasoning with more salt or nutritional yeast if desired.
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11
Spoon the warm amaranth into shallow bowls, creating a small well in the center with the back of your spoon.
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12
Top each portion generously with the balsamic-glazed mushrooms and their pan juices.
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13
Garnish with fresh parsley, lemon zest, and toasted pine nuts for a bright, professional finish. Serve immediately while hot.
💡 Chef's Tips
Always use a fine-mesh sieve for amaranth; the grains are tiny and will fall through a standard colander. If you prefer a firmer 'set' polenta, reduce the broth by 1/4 cup and let it sit for 10 minutes after cooking before serving. For a non-vegan version, you can substitute the nutritional yeast and coconut milk with 1/2 cup of grated Parmesan cheese and 2 tablespoons of butter. Amaranth has a unique 'beaded' texture that remains slightly crunchy; don't mistake this for being undercooked—it is the nature of the grain. Leftovers can be spread into a baking dish, chilled, sliced into squares, and pan-fried the next day for 'amaranth fries'.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like a Pinot Grigio or a light Sauvignon Blanc to cut through the richness. Serve alongside a bright arugula salad with a lemon-tahini dressing for a complete meal. Add a side of roasted root vegetables, such as carrots or parsnips, for extra sweetness and color. For a brunch twist, top the polenta with a poached egg instead of mushrooms. A warm crusty sourdough baguette is perfect for mopping up any remaining balsamic mushroom juices.