Creamy Amaranth Polenta with Marinara

Prepare to indulge in a bowl of pure comfort and flavor with our Creamy Amaranth Polenta with Marinara—a dish that will leave you craving for more! Amaranth, a nutritious and gluten-free grain, takes center stage in this creamy polenta recipe, complemented perfectly by the rich and aromatic marinara sauce.

The marinara sauce adds a burst of flavors, striking a harmonious balance between sweet and tangy notes, while the amaranth polenta brings a creamy and wholesome texture that will keep you coming back for seconds.

Note that when choosing herbes de Provence for the marinara, it’s best to avoid mixes that contain lavender or fennel. Instead, opt for Italian seasoning to ensure a delightful flavor combination.

Let’s dive into this delightful recipe!

YIELD: This recipe yields 3 to 4 side-dish servings or 2 main-dish servings

INGREDIENTS:

For the Marinara:

• 1 1/2 teaspoons grapeseed or olive oil
• 1/4 cup plus 2 tablespoons (60 g) minced shallot
• 2 cloves garlic, minced
• 1 yellow (or other color) bell pepper, seeded and diced
• Salt and pepper to taste
• Red pepper flakes, optional, for a hint of spice
• 1 teaspoon herbes de Provence or Italian seasoning
• 2 cups plus 2 tablespoons (545 g) chopped tomatoes with juice (such as Pomi)
• 1 tablespoon (7 g) minced soft sun-dried tomatoes
• 1 1/2 teaspoons minced capers, plus extra for garnish

For the Polenta:

• 1 cup (180 g) dry amaranth
• 2 scant cups (460 ml) no- or low-salt vegetable broth or water
• 1/2 cup (60 g) chopped carrot, cooked until tender
• 1/4 cup plus 2 tablespoons (90 g) Basic Cashew Cream
• 1 tablespoon (8 g) nutritional yeast
• 2 teaspoons (12 g) white miso
• 2 teaspoons (10 ml) fresh lemon juice
• 1 teaspoon Broth Powder

INSTRUCTIONS:

1. To make the marinara, start by heating the grapeseed or olive oil in a skillet over medium-high heat. Add the minced shallot, garlic, and diced bell pepper, sautéing until the pepper softens (approximately 4 minutes). Season with salt, pepper, and red pepper flakes, if using. Stir in the herbes de Provence or Italian seasoning, chopped tomatoes with juice, and minced sun-dried tomatoes. Lower the heat to medium and let the sauce simmer uncovered for about 10 minutes. Stir in the minced capers, and set the marinara sauce aside.
2. For the polenta, place the amaranth and vegetable broth (or water) in a large pot. Bring it to a boil and then reduce the heat to medium-low. Cover the pot with a lid and let the amaranth simmer for 15 minutes. Occasionally remove the lid to stir the amaranth and adjust the heat if necessary to prevent scorching.
3. While the amaranth is cooking, combine the remaining ingredients for the polenta in a small blender or use a handheld blender to blend until perfectly smooth.
4. Once the 15 minutes of cooking time is up, fold the sauce mixture into the amaranth and continue to simmer, covered, for another 5 minutes, or until the mixture thickens like polenta, to your desired consistency.
5. Serve the creamy amaranth polenta with a generous ladle of marinara sauce on top. Optionally, garnish with additional minced capers for an extra burst of flavor.

Enjoy the warm and comforting Creamy Amaranth Polenta with Marinara, and savor the delightful blend of textures and flavors that will leave you feeling satisfied and content—a perfect option for meal prep or sharing with loved ones.

Store any leftover marinara sauce in an airtight container in the refrigerator for up to 4 days, and prepare to relish this delectable dish again and again!