Roasted Carrot and Amaranth Polenta
Ingredients
- 1 cup amaranth seeds
- 3 cups water
- 1/4 teaspoon salt
- 4 large carrots, peeled
- 1 tablespoon olive oil
- Kosher salt to taste
- 1/2 cup shallots, thinly sliced
- 6 garlic cloves, thinly sliced
- 2 tablespoons butter
- 2 cups vegetable broth
- Optional: herb oil and popped amaranth for garnish
Instructions
- Preheat oven to 400°F. On a baking sheet, toss carrots with olive oil and season with salt. Bake until tender, about 45 minutes. Let cool, then slice into 1-inch pieces.
- Meanwhile, place amaranth in a blender or food processor and pulse a few times until the amaranth cracks and acquires the texture of uncooked polenta. Heat a large pot over medium heat and add cracked amaranth. Toast lightly for 2 minutes, then add water and salt. Bring to a boil, reduce to a simmer, stir occasionally, and cook until thickened, about 20–25 minutes.
- In a small saucepan, melt butter over medium heat. Add shallots and garlic and cook, stirring, until soft but not browned, about 5 minutes.
- Place roasted carrots, shallots, and garlic in a blender. Add 1 cup of vegetable broth and puree until smooth. Add puree to cooked amaranth and stir together over medium heat. Continue to add in vegetable broth until polenta reaches a creamy texture. Continue to cook for 5 minutes more. Season with kosher salt to taste.
- Garnish with herb oil and popped amaranth. To pop amaranth, heat a deep cast iron skillet on high for 5 minutes. Add 1/2 tablespoon of amaranth seeds and shake continously for about 30 seconds. Seeds will puff and turn white. Remove form heat quickly to avoid burning.
Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.