Cashew Polenta with Mushrooms and Tomato Pomegranate Reduction
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
Instructions
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