Creamy polenta made with amaranth and a simple carrot puree.
1 cup amaranth
3 cups water
¼ teaspoon salt
4 medium carrots (about 1 pound)
2 to 3 cups vegetable broth
2 tablespoons light miso
- Place amaranth in a blender or food processor and pulse a few times until the amaranth is cracked (think texture of polenta). Heat a pot over medium heat and add the cracked amaranth. Toast lightly then add in water and salt. Bring to a boil, reduce to a simmer, and cook until thickened; about 20 minutes.
- To start, clean the carrots (and peel if you feel the need- I rarely do). Cut into 1/4” slices and place in a pan. Add enough broth to come halfway up the carrots. Cover, bring to a boil, reduce to a simmer, and cook until the carrots are tender, 10 to 15 minutes. Drain the liquid and reserve. Place the carrots in a blender with the miso and puree until smooth, adding in enough of the reserved liquid until the puree is smooth.
- Add the carrot puree until amaranth and cook together until hot. Taste and add salt as needed. When serving, top with parsley oil, toasted walnuts, and black pepper.
- For the polenta, you could use broth but find using broth in both is really overwhelming.
- Swap out the parsley oil for just parsley and a drizzle of olive oil