Amaranth is a tiny seed - it isn't
really a grain, though that is how
we treat it - and has both sweet
and grassy overtones I experimented
with preparing it as a polenta,
like the teff polenta I made
earlier in the week, and seasoning
it with nut oil or mixing in a
little Parmesan It worked that way,
but I still found that the flavor
of this food works better with
sweet flavors, and the texture did
not benefit from the long oven
simmer, the way the teff did
