How to Make Amaranth Polenta with Tuscan Kale | Tasting Table Recipe
Prep Time:
5 minutes
Cook Time:
30 minutes
Servings:
6 to 8 servings
Ingredients
  • 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
Directions
  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.