Amaranth Polenta With Mushrooms

Amaranth Polenta With Mushrooms

Servings 6 servings
Calories 150kcal


  • 1 cup amaranth
  • ½ cup dried mushrooms
  • 1 tbsp olive oil extra virgin
  • ¼ cup shallot raw, chopped
  • 1 tsp thyme fresh
  • ¼ tsp sea salt


  • Bring water to a boil in a kettle, and pour 1 ¾ cups boiling water into a large heatproof glass measuring cup.
  • Add the dried mushrooms.
  • Cover and set aside until the mushrooms are soft, about 10 minutes.
  • Heat the olive oil in a heavy 2-quart saucepan.
  • Add the shallots and cook for 1 minute.
  • Stir in the amaranth.
  • Add the soaked mushrooms and the soaking liquid, taking care to leave any grit on the bottom of the cup.
  • Bring to a boil.
  • Reduce the head, cover, and simmer for 15 minutes.
  • Stir in the salt, pepper, and thyme.
  • Continue simmering, covered, until the mixture has the consistency of porridge and the amaranth is tender, 10 to 15 minutes more. Tender amaranth should still be crunchy, but shouldn’t taste hard or gritty.
  • Stir in a bit more boiling water if the mixture becomes too thick before the amaranth is done.
  • Serve in small bowls with a sprinkle of thyme on top.


Nutrition Facts
Amaranth Polenta With Mushrooms
Amount Per Serving (44 g)
Calories 150 Calories from Fat 41
% Daily Value*
Fat 4.5g7%
Saturated Fat 1g6%
Sodium 95mg4%
Potassium 188mg5%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 1g1%
Protein 5g10%
Calcium 55mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.



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