Cashew Polenta with Mushrooms and Tomato-Pomegranate Reduction

Polenta makes for a gluten-free “crust” in this tart-like vegetarian dinner full of unexpected flavors.
By Vicky Cohen and Ruth Fox
Cashew Polenta with Mushrooms and Tomato-Pomegranate Reduction

Cashew Polenta with Mushrooms and Tomato-Pomegranate Reduction
 
Prep Time
Cook Time
Total Time
 
Polenta makes for a gluten-free "crust" in this tart-like vegetarian dinner full of unexpected flavors.
Author:
Recipe Type: Main
Serves: 4
Ingredients
  • 1 cup instant polenta (see note for not instant polenta)
  • 3 cups cashew milk (see note for not instant polenta)
  • ½ tsp salt
  • ? 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
  • ? tsp pepper
  • 2 garlic cloves grated
  • ½ fresh grated parsley
  • 1 tsp herbes de provence
  • Cooking spray
  • Parley to garnish
Tomato-Pomegranate Reduction
  • 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
  1. Line a baking sheet with parchment paper or aluminum foil and coat with cooking spray
  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. Add polenta, stirring constantly until you reach a creamy consistency, about 3 minutes.
  4. Spread polenta on the baking sheet, about ¼- ½ inch thick. Set aside to cool
  5. In the meantime, prepare the mushrooms:
  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. Spread mushrooms over polenta and drizzle with Tomato – Pomegranate reduction.
  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.
Tomato-Pomegranate Reduction
  1. In an non stick skillet, combine tomato paste and olive oil. Cook over medium heat for 5 minutes, stirring constantly
  2. Add pomegranate juice, sugar and salt. Continue cooking for 3-5 minutes until it thickens
  3. Note: If you use instant polenta you will need 6 cups of liquid and 30 minutes of cooking time.

Vicky Cohen and Ruth Fox

We are two sisters born and raised in Barcelona, Spain, with Sephardic and Middle Eastern roots. We grew up eating the best, most flavorful, comforting home-cooked meals prepared by our mom, who taught us everything we know about cooking. When we moved here to the U.S. we felt it was really important to keep our traditions and background alive, and we've done so by sharing it with everyone we've met throughout the years. After all, what better way to make new friends and share our love and culture than through food, right? Our friends have come to enjoy our food and gatherings so much that are always asking us for our recipes. That inspired us to start a cooking blog called "May I have that recipe" where we share recipes we've created inspired by our multicultural background.

More Posts - Website - Twitter - Facebook

No Comments Yet

Leave a Reply

Your email address will not be published.

Rate Recipe: