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
Polenta makes for a gluten-free "crust" in this tart-like vegetarian dinner full of unexpected flavors.
Author: Vicky Cohen and Ruth Fox
Recipe Type: Main
- 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
- 2 tbsp tomato paste
- 1 tsp extra virgin olive oil
- ½ cup pomegranate juice
- 2 tsp sugar ( we used Wholesome sweeteners)
- pinch of salt
- 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.
- 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.
- 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
- Note: If you use instant polenta you will need 6 cups of liquid and 30 minutes of cooking time.