During the summer, our sister Rebeca came to visit us with her husband and two kids. We don’t get to see her very often, but when we do, we have the best time. It’s crazy, it’s hectic and it’s chaotic, but we absolutely love it.
Our niece and nephew are just adorable. So well behaved, friendly and always happy and smiling. And one of the best (and more interesting) thing about them, they love to eat “grown up foods” . No special kids food for them! Bring in the shakshouka or the eggplant pickle salad! They’re in! And the’ll try anything.
One night during their visit, we gave our sister the day off to go have a “day date” with her husband, alone, just the two of them. We were getting ready for dinner and didn’t know what to prepare. So we started looking in the pantry for ideas and we decided to make some polenta. The kids were curious, because they had never seen it before. But they were willing to try it, and they loved it!!! We served it with a nectarine, avocado and two color tomato salad and a piece of fish.
They were really excited to try a new food, and they absolutely loved the name. So they kept repeating the word, ” polenta, polenta, can we have more polenta, can we have polentatomorrow, can we have polenta we we go back to Israel”. Everyone was on the floor laughing. One of the best memories we will have, forever!
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
Prep Time: 7 mins- Cook Time: 15 mins
- Total Time: 22 mins
- Yield: 4-6 1x
- Category: Main
- Cuisine: Mediterranean / Kosher
Prep Time:
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Pin RecipeIngredients
- 1 cup instant polenta ( see note for not instant polenta)
- 3 cups cashew milk (we used So Delicious) ( see note for not instant polenta)
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/2 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)
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 garlic cloves grated
- 1/2 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 1/4- 1/2 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
Tomato Pomegranate Reduction
- Prep Time: 2 mins
- Cook Time: 8 mins
- Total Time: 10 mins
- Yield: 4-6 1x
- Category: Sauce
- Cuisine: Mediterranean / kosher
Ingredients
- 2 tbsp tomato paste
- 1 tsp extra virgin olive oil
- 1/2 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
[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!