Apparently they loved it some much, that our sister Rebeca told us they asked for it when they went back to Israel. The thing is, she doesn't even know what it's called over there! So if any of you out there knows, please leave us a comment. A couple of very cute, hungry kids will be very happy to know 🙂
Cashew Polenta with Mushrooms and Tomato Pomegranate Reduction
- Total Time: 22 mins
- Yield: 4-6 1x
Ingredients
- 1 cup instant polenta ( see note for not instant polenta)
- 3 cups cashew milk (we used So Delicious) ( see note for not instant polenta)
- ½ tsp salt
- ⅛ tsp black pepper
- ½ tsp dried oregano
- 1 tsp veggie broth powder Optional
- 2 tbsp extra virgin olive oil
- 1 pound assorted mushrooms, sliced (we used portabella, crimini and oyster)
- ¼ tsp salt
- ⅛ tsp pepper
- 2 garlic cloves grated
- ½ fresh grated parsley
- 1 tsp herbes de provence
- Cooking spray
- Parley to garnish
Instructions
- Line a baking sheet with parchment paper or aluminum foil and coat with cooking spray
- In a medium size sauce pan, combine cashew milk with salt, pepper, oregano and veggie powder if using it. Cook on low until tiny bubbles start to form on the surface.
- Add polenta, stirring constantly until you reach a creamy consistency, about 3 minutes.
- Spread polenta on the baking sheet, about ¼- ½ inch thick. Set aside to cool
- In the meantime, prepare the mushrooms:
- Heat olive oil in a large skillet. Add mushrooms, garlic, parsley, salt, pepper and herbes de provence. Cook over medium heat, stirring often until all the water from the mushrooms is gone, 5-7 minutes.
- Spread mushrooms over polenta and drizzle with Tomato - Pomegranate reduction ( see recipe below)
- Serve immediately. If you are making this dish ahead you can put it in the fridge and then warm it up in the oven before serving.
Notes
IF YOU USE NON INSTANT POLENTA, YOU WILL NEED 6 CUPS OF LIQUID AND 30 MINUTES COOKING TIME.
YOU CAN SUBSTITUTE CASHEW MILK FOR ANY OTHER DAIRY, NON DAIRY MILK OR BROTH
- Prep Time: 7 mins
- Cook Time: 15 mins
- Category: Main
- Cuisine: Mediterranean / Kosher
Tomato Pomegranate Reduction
- Total Time: 10 mins
- Yield: 4-6 1x
Ingredients
- 2 tbsp tomato paste
- 1 tsp extra virgin olive oil
- ½ cup pomegranate juice
- 2 tsp sugar ( we used Wholesome sweeteners)
- pinch of salt
Instructions
- In an non stick skillet, combine tomato paste and olive oil. Cook over medium heat for 5 minutes, stirring constantly
- Add pomegranate juice, sugar and salt. Continue cooking for 3-5 minutes until it thickens
- Prep Time: 2 mins
- Cook Time: 8 mins
- Category: Sauce
- Cuisine: Mediterranean / kosher
[email protected] says
Polenta is so versatile. That reduction sounds great!
Vicky & Ruth says
Thank you Alison, we are planning on using that reduction on other dishes as well. It came out great!
This American Bite says
I love everything about this. The reduction sounds like a delicious treat, and cashew milk -- never heard of it! Yum!
Vicky & Ruth says
Cashew milk is a new product that we just discovered and it is really delicious, it adds a nice creaminess to the polenta.
Ronnie Fein says
My kind of dish. I would make a meal of this.
Vicky & Ruth says
Agreed! Perfect meatless Monday dish.
[email protected] says
what interesting flavors!
Tamar Genger @joyofkosher says
So much flavor in the broth for the polenta, I got to try this.
★★★★★
stephanie says
this looks delicious. and now that jess has a vitamix, i'm gonna ask her to make me some cashew milk so i can make this for dinner this week!
Sarah Klinkowitz says
This looks fantastic! Polenta is on my list of ingredients to try.
Norman Kay says
Polenta is a great base to work with. Your additions to it are wonderful. Tried your recipe at home and the kids loved it.
★★★★★
Vicky & Ruth says
Thank you Norman, we love to hear that! Our kids love this polenta too!