Amaranth Polenta with Hearty Olive and Tuna Sauce
Source: www.cookstr.com/recipes/amaranth-ldquopolentardquo-with-hearty-olive-and-tuna-sauce
Ingredients
- 1/2 cup millet
- 1/2 cup amaranth or teft
- 2 1/2 cups vegetable stock
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 4 tablespoons extra virgin olive oil, divided
- 4 medium shallots, chopped (about 1 cup)
- 1 small carrot, finely chopped
- 1 teaspoon anchovy paste
- 2 tablespoons olivada black olive paste
- Grated zest and juice of 1 large lemon
- 1 cup canned diced tomato, drained
- 1 6-ounce can tuna in olive oil, drained
- 1 cup julienned fresh basil
Directions
- Use olive oil to lightly coat a 9-inch square baking pan.
- Wash the millet, then combine the millet and amaranth or teff with the stock in a small saucepan with a tight-fitting lid.
- Bring to a boil, then reduce the heat to a simmer and cook, covered, for 30 minutes.
- Lift the lid and stir it a few times during cooking.
- After 30 minutes, it should be a thick, porridgey consistency.
- Keep cooking and stirring until it begins to form a more solid mass, about 5 minutes.
- Stir in the Parmesan, salt, and pepper.
- Scrape into the baking pan and smooth the top.
- Chill in the refrigerator for at least 3 hours.
- Unmold the polenta onto a cutting board and slice into triangles or bars.
- Reserve.
- In a large saute pan, heat 2 tablespoons of the olive oil and saute the shallots and carrot over medium heat.
- When they are tender, add the anchovy paste, olivada paste, lemon zest, and canned tomatoes.
- Bring to a boil and cook for a few minutes, until thick.
- Add the tuna, stir it in, and add lemon juice to taste.
- Keep warm.
- Preheat the oven to 450F.
- When hot, place a heavy baking pan in the oven to heat for 5 minutes.
- Take it out, drizzle 1 tablespoon of the olive oil on the pan, and put the polenta slices in the oil.
- Drizzle the remaining tablespoon of oil over the top of the polenta, and place in the oven.
- Bake for 5 minutes, then turn the slices over with a spatula.
- Bake for 5 minutes more, until the edges of the slices are crispy.
- Serve the polenta on plates, topped with the tuna sauce and basil.