Close-up image of amaranth polenta with carrot puree and topped with parsley oil and walnuts.

Carrot Amaranth Polenta with Parsley Oil

  • Author: Erin Alderson
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Total Time: 55 minutes
  • Yield: 3 to 4 servings 1x
  • Category: dinner
  • Method: stovetop


Creamy polenta made with amaranth and a simple carrot puree.




1 cup amaranth

3 cups water

¼ teaspoon salt

Carrot Puree

4 medium carrots (about 1 pound)

2 to 3 cups vegetable broth

2 tablespoons light miso


Parsley Oil

Toasted Walnuts

Black Pepper


  • Place amaranth in a blender or food processor and pulse a few times until the amaranth is cracked (think texture of polenta). Heat a pot over medium heat and add the cracked amaranth. Toast lightly then add in water and salt. Bring to a boil, reduce to a simmer, and cook until thickened; about 20 minutes. 
  • To start, clean the carrots (and peel if you feel the need- I rarely do). Cut into 1/4” slices and place in a pan. Add enough broth to come halfway up the carrots. Cover, bring to a boil, reduce to a simmer, and cook until the carrots are tender, 10 to 15 minutes. Drain the liquid and reserve. Place the carrots in a blender with the miso and puree until smooth, adding in enough of the reserved liquid until the puree is smooth. 
  • Add the carrot puree until amaranth and cook together until hot. Taste and add salt as needed. When serving, top with parsley oil, toasted walnuts, and black pepper.



  • For the polenta,  you could use broth but find using broth in both is really overwhelming.
  • Swap out the parsley oil for just parsley and a drizzle of olive oil

Keywords: carrot polenta, amaranth polenta