Try this new twist on an ancient grain: "polenta" made with amaranth.
Slideshow: More Polenta Recipes
3 cups low-sodium chicken stock
1 cup amaranth
4 tablespoons unsalted butter
1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
Freshly ground black pepper
2 tablespoons finely chopped flat-leaf parsley
How to Make It
Bring the stock to a boil in a medium saucepan. Whisk in the amaranth, reduce the heat to low and cover. Simmer for 25 minutes, stirring occasionally, until the liquid is absorbed and the amaranth is tender. Remove from the heat, stir in the butter and cheese and season to taste with salt and pepper. Garnish with additional cheese and parsley and serve warm.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.