Baked Amaranth "Polenta" with Tomato Sauce

INGREDIENTS

3 cups

low-sodium chicken stock

1 cup

amaranth

4 tbsp

unsalted butter

1/2 cup

grated Parmigiano-Reggiano cheese, plus more for garnish

Kosher salt

Freshly ground black pepper

2 tbsp

extra-virgin olive oil

1 cup

chopped white onion

1 tbsp

minced garlic

1 tsp

crushed red pepper flakes

1 35 ounce can

whole peeled Italian tomatoes with juices, crushed by hand