Cashew Polenta with Mushrooms and Tomato-Pomegranate Reduction
- Total Time: 35 mins
- Yield: 4 1x
Description
Polenta makes for a gluten-free “crust” in this tart-like vegetarian dinner full of unexpected flavors.
Ingredients
- 1 cup (240 ml) instant polenta (see note for not instant polenta)
- 3 cups (720 ml) cashew milk (see note for not instant polenta)
- 1/2 tsp salt
- ⅛ tsp black pepper
- 1/2 tsp dried oregano
- 1 tsp veggie broth powder Optional
- 2 tbsp extra virgin olive oil
- 1 lb (450 g) assorted mushrooms, sliced (we used portabella, crimini and oyster)
- 1/4 tsp salt
- ⅛ tsp pepper
- 2 garlic cloves grated
- 1/2 fresh grated parsley
- 1 tsp herbes de provence
- Parley to garnish
Tomato-Pomegranate Reduction
- 2 tbsp tomato paste
- 1 tsp extra virgin olive oil
- 1/2 cup (120 ml) pomegranate juice
- 2 tsp sugar ( we used Wholesome sweeteners)
- pinch of salt
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.
- 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
- 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.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Main
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
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Frequently Asked Questions
Can I use regular (non-instant) polenta instead of instant?
Yes, but the recipe notes that non-instant polenta requires 6 cups of liquid (double the 3 cups called for with instant) and 30 minutes of cooking time instead of about 3 minutes. Use the same cashew milk base but scale up the liquid accordingly.
Why cook the mushrooms until all the water is gone?
The instructions specifically say to cook the assorted mushrooms (portabella, crimini, and oyster) over medium heat, stirring often, “until all the water from the mushrooms is gone, 5–7 minutes.” Mushrooms release a lot of moisture; cooking it off concentrates the flavor and prevents a watery topping that would make the polenta crust soggy.
Can this dish be made ahead?
Yes — the instructions say “if you are making this dish ahead you can put it in the fridge and then warm it up in the oven before serving.” Assemble the polenta base with mushrooms, refrigerate, and reheat when ready to eat. 
