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- 1/2 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.