Breakfast Amaranth Polenta

Serves 4

Amaranth is one of those highly regarded, but rarely used grains. Its nutty, mildly spicy flavor is great with fruit and nuts. And, as it thickens like cornmeal when it cooks, what better than making amaranth into a breakfast polenta? It's quick to prepare and is best made in advance and refrigerated an hour or two-or make it the day ahead and grab and go. Eat as is or slightly warmed


Combine all ingredients in a medium saucepan. Bring to a boil, reduce heat and simmer for 15–20 minutes. Transfer cooked amaranth to a 8 x 8 inch pan, spreading evenly. For best results, refrigerate for a minimum of 1 hour before slicing and serving.

Print Recipe | Back to List