Back in the day ... before I was married and had kids, my girlfriends and I would go out for weekend brunch. With nowhere in particular to be, we could wait in line for a table at our favorite restaurant, linger over coffee and gobble up delicious comfort food while reliving the highlights of the night before.
Wow! Times have changed. I don't have hours on end to spend gossiping with my buddies, while we decide what fun adventure to undertake next.
I still love comfort food, though. One of my favorite Southern brunch dishes was cheese grits. I have made them a few time since my single days, but not too often. A chef friend dropped off a box of amaranth the other day with a note: "Try this! It's a super food!"
I had not cooked with amaranth before, though I've been thinking about it since it's a gluten-free "grain" (like quinoa, not a true grain, but similar to cook), and it's loaded with nutrition. My gift got me thinking. What would I like to make first?
Nutritious cheesy grits!
Using amaranth resulted in a creamy, yet textured dish that I loved. I actually ate the whole pot myself, only allowing my guys to taste it! Whether you avoid corn or are looking for a way to provide a little more protein in a side dish, this amaranth grits alternative will please you, I think.
We shared this with Allergy Friendly Lunchbox Love and Slightly Indulgent Tuesdays.
How have you used amaranth?
Makes 4 servings
1 1/3 cups non-dairy milk (I used So Delicious unsweetened coconut milk)
dash of salt
1 cup of amaranth, rinsed
1/2 cup vegan cheddar-flavor cheese alternative (I used Daiya cheddar shreds.)
Bring non-dairy milk and salt to a boil.
Add rinsed amaranth, stir, reduce heat, cover and simmer for 20 minutes.
Add cheese and stir until it's thoroughly melted.