How To Make Amaranth Polenta With Tuscan Kale | Tasting Table Recipe

Polenta takes on a new shape and texture

Amaranth replaces cornmeal in Marco Canora's take on the stick-to-your-bones Italian side dish. The kale can be replaced with mustard greens, Swiss chard or any other hearty green.

To learn more, read "All Good Things."

Recipe adapted from "A Good Food Day: Reboot Your Health with Food That Tastes Great," by Marco Canora with Tammy Walker

Amaranth "Polenta" With Tuscan Kale
4 from 2 ratings
Marco Canora replaces cornmeal for amaranth for a spin on polenta. 
Prep Time
Cook Time
to 8 servings
Total time: 35 minutes
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups amaranth
  • 1½ cups finely chopped kale
  • ½ cup freshly grated Parmigiano-Reggiano cheese, plus more for topping
  • 2 tablespoons extra-virgin olive oil, plus more for topping
Optional Ingredients
  • Grated lemon zest, to top (optional)
  1. In a large pot, bring 6 cups water and 1 teaspoons salt to a boil over high heat. Reduce the heat to a simmer and pour the amaranth into the water in a steady stream, whisking constantly. Stir in the kale and simmer, stirring occasionally, until the mixture is soft and pudding-like, adding more water by the ¼ cup if too thick, 25 to 30 minutes.
  2. Remove the pot from the heat and stir in the cheese, olive oil and some black pepper. Top with more cheese and olive oil, and serve.
Calories per Serving 247
Total Fat 9.2 g
Saturated Fat 2.7 g
Trans Fat 0.0 g
Cholesterol 6.3 mg
Total Carbohydrates 32.2 g
Dietary Fiber 3.4 g
Total Sugars 1.0 g
Sodium 149.1 mg
Protein 10.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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