Amaranth “Polenta” with Goat Cheese

Amaranth is a gluten-free grain with an inherently gelatinous quality that makes it a good substitute for polenta in this simple side dish. It's delicious with just about anything, from poultry to grilled shrimp to our luscious Short Rib and Cremini Ragu. You can change up this basic recipe in any number of ways: experiment with different cheeses and herbs, stir in sun-dried tomatoes, sauteed spinach or peas…use whatever goodies you have on hand!

amaranth-polenta

3 cups chicken stock OR vegetable broth (our Mushroom Stock is a great choice here)
1 cup amaranth
1/4 cup grated pecorino Romano cheese
2 tablespoons finely chopped flat-leaf parsley, plus extra for garnish
Sea salt and black pepper, to taste
2 tablespoons crumbled goat cheese

Bring stock to a boil in a medium saucepan. Gradually whisk in amaranth. Reduce heat, cover, and simmer 25 minutes or until the amaranth is tender, stirring occasionally. Stir in pecorino Romano and 2 tablespoons parsley. Season to taste with salt and pepper. Sprinkle with goat cheese. Serve garnished with additional parsley.

Makes 4-6

 

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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