Name: Cashew Polenta with Mushrooms and Tomato Pomegranate Reduction
Prep time: 7 min
Cook time: 15 min
Total time: 22 min
Cuisine: Mediterranean / Kosher
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); 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

Ingredients

Scale

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

Prep Time: 2 mins
Cook Time: 8 mins
Category: Sauce
Cuisine: Mediterranean / kosher