Amaranth is ideal for the preparation of polenta as it’s so finely textured,
unlike cornmeal. This ancient grain is protein-rich, full of fiber, and
antioxidants.

Servings: 6

Total Time: 50mins

Ingredients:
3 cups low-sodium chicken stock
1 cup amaranth
4 tbsp unsalted butter
½ cup Parmigiano-Reggiano cheese (grated)
Kosher salt
Freshly ground black pepper
2 tbsp extra-virgin olive oil
2 tbsp finely minced shallots
1 tbsp garlic (peeled and finely minced)
1 pound mixed wild mushrooms (stemmed and coarsely chopped)
1 tbsp fresh thyme (finely minced)

Directions:

1. First, in a pan, bring the chicken stock to boil.

2. Whisk in the amaranth and turn the heat down to low. Cover the pan with a lid. Then, simmer until the amaranth is tender, and the liquid absorbed, for 25
minutes. You will need to occasionally stir during cooking.
3. Take the pan off the heat and stir in the butter, followed by the grated
cheese. Season then with kosher salt and freshly ground black pepper.
4. Meanwhile, in a large saucepan, over moderate to high heat, warm the
olive oil.
5. Next, add the shallots to the pan along with the garlic and sauté for 2
minutes.
6. Next, add the wild mushrooms and season. Sauté for 5 minutes until
golden.
7. Divide the amaranth into 6 bowls, top with the wild mushrooms, and
garnish with minced thyme.
8. Serve and enjoy.