Cashew Polenta with Mushrooms and Tomato Pomegranate Reduction

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

Instructions

1. 1

   Line a baking sheet with parchment paper or aluminum foil and coat with cooking spray

2. 2

   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.

3. 3

   Add polenta, stirring constantly until you reach a creamy consistency, about 3 minutes.

4. 4

   Spread polenta on the baking sheet, about 1/4- 1/2 inch thick. Set aside to cool

5. 5

   In the meantime, prepare the mushrooms:

6. 6

   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.

7. 7

   Spread mushrooms over polenta and drizzle with Tomato - Pomegranate reduction ( see recipe below)

8. 8

   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.