Cashew Polenta With Mushrooms And Tomato-Pomegranate Reduction Recipe

Ingredients For Cashew Polenta With Mushrooms And Tomato-Pomegranate Reduction Recipe

• 1 cup Instant polenta
• 3 cup Cashew milk
• 0.5 teaspoon Salt
• teaspoon Black pepper
• 0.5 teaspoon Dried oregano
• 1 teaspoon Veggie broth powder optional
• 2 tablespoon Extra virgin olive oil
• 1 pound Assorted mushrooms, sliced
• 0.25 teaspoon Salt
• teaspoon Pepper
• 2 Garlic cloves grated
• 0.5 Fresh grated parsley
• 1 teaspoon Herbes De Provence
• Cooking spray
• Parley to garnish
• 2 tablespoon Tomato paste
• 1 teaspoon Extra virgin olive oil
• 0.5 cup Pomegranate juice
• 2 teaspoon Sugar