If you’ve got a date night planned at home this year for Valentine’s Day, then allow me to suggest this creamy amaranth polenta and chickpea marinara as your main event. It’s easy to prepare, but it has the aroma and flavor of something slow-simmered and traditional. Best of all, it’s a wonderful way to showcase amaranth, a more unconventional, yet highly nutritious, whole grain.
I created this dish with Steven in mind, as he’s a huge fan of any type of polenta. We enjoy it often at home and in many ways: grilled, baked, simmered on the stovetop, or cut into croutons. We’ve made it with millet, cornmeal, and even quinoa. Amaranth lends itself perfectly to a polenta preparation because it’s so finely textured, not unlike cornmeal. The resulting dish has just the slightest bit of chew (amaranth grains have character, in spite of their tiny size), as well as a creaminess and heft. It’s a hearty, surprisingly satisfying take on a classic.
This dish isn’t only about the polenta, though: it’s also a perfect vehicle for what may be my new favorite pasta sauce, grain topper, etc. The chickpea marinara here comes together in a snap using pantry ingredients, which means that it’s perfect for cold weather, for last-minute entertaining, or simply for creating an easy, economical, and highly flavorful all-purpose sauce. I can’t wait to enjoy the leftovers over rice or quinoa, or as a topping for penne.
This is the first preparation I’ve found for amaranth that makes it highly enjoyable without the need to mix it with other grains. I often find the texture of amaranth to be too gummy, but here, that texture really works, and the fact that the grain is stirred with broth and a touch of plant milk right until serving keeps it light and creamy. Amaranth is relatively high in both protein and calcium, as well as magnesium and potassium, so it’s most definitely a nutrient dense grain to include in your diet–and a great option for gluten-free folks.
Of course, if you don’t have amaranth or you don’t care for it, regular polenta will work perfectly in the recipe (follow your usual cooking method and prepare the sauce alongside), and you can also use the chickpea marinara to top a bowl of regular pasta.
I hope you’ll enjoy the dish no matter how you plate it!
Tomorrow I’ll be sharing a terrific recipe from my friend Jess Nadel’s creative new cookbook, Superfoods 24/7, and hosting a giveaway as well. I hope to see you then!
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This is delicious! I love the flavors and textures. It was so quick and easy to prepare too. I took a shortcut by cooking the amaranth in my electric pressure cooker (3 minutes high pressure with natural release), and for the marinara I subbed veggie broth for the olive oil, but other than that I prepared it exactly as written. This is a definite repeat recipe to add to my collection!
So glad that you enjoyed it, Kathy!
This is a great idea. Must try it soon!
Wow, Gena, this looks really interesting–what a wonderful idea to cook up amaranth as a polenta. I like the addition of the almond milk and nutritional yeast. And the chickpea marinara sounds pretty awesome too. So unique! I look forward to trying amaranth like this the next time I have some. Thanks! xo
Oooh chickpea marinara! That’s such a creative idea! It looks fantastic too 🙂
I love that you post recipes with ingredients I don’t think to use!:)
Perfect timing! I’ve been craving polenta, but haven’t thought of the actually flavors I wanted for it…this seems like it may just be the answer 😉 Love the amaranth too!
I’m so excited to see you’ve posted this recipe, I was hoping you would when I saw “amaranth polenta” on your meal plan! I was only just getting into polenta when I developed an allergy to corn, and since then have missed it! Can’t wait to try it, I already am obsessed with amaranth porridge and this seems like a savoury spin on that (:
Mmmmmm. I always forget about using amaranth, but I love it! Must try this!