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Polenta Brunch Tart w/Tomato-Pomegranate Glaze

There are some fruits and veggies that I have never attempted to work with: pomegranates are one of them. It's not like I hate them or anything. I just choose not to go out of my way to get them. I always felt like they were too much work for too little yield, is all. Look I know what you're thinking, "but pomegranates are packed with vitamin C and K and many preliminary studies show that the juice may reduce heart disease!" Yeah I know...that's why when I found three pomegranates in this week's Bountiful Basket, I quickly started googling the proper way to dismember one of these guys. This site was very helpful.

Annnnd that brings us to the food. Isn't it pretty?! Tasty too! It took me about an hour or so to put this all together from start (seeding the pomegrantes) to finish (putting the first bite in my mouth). OH.MY.GLOB. It was worth it. Obviously you can do many steps ahead of time. For instance, we often have a mason jar of uncooked cashew cream sauce in the fridge. Having this on hand cuts down some prep and cook time on most meals, since we're addicted to the shit. Also, you can prepare the polenta crust ahead of time and store it in the fridge until it's time to eat; the firmer the better (that's what she said). Furthermore (HA!), you can make your pomegranate juice the night before as well. Basically, just figure out how much time you have and make it work.

1 c  polenta
6 c vegetable broth
salt and pepper, to taste
1/2 tsp Italian seasoning
olive oil

1 onion, sliced
1/2 lb of mushrooms, sliced

1/4 c cashew cream sauce
1/2 c pomegranate juice

2 tbsp tomato paste
2 tsp raw cane sugar
  1. Get your vegetable broth boiling then toss in the polenta, Italian seasoning, and the salt and pepper.  Once you get back boiling again, bring that heat down to low and let the polenta get all cooked and creamy: takes about 30 minutes. When it's done, pour it into a whatever kinda pan you wanna use and let that sucker cool down to the max.
  2. While your polenta is cooling, caramelize those onions by cooking them on some low low heat until they start to brown. Sprinkle them on your polenta crust and get those mushrooms going.
  3. When the mushrooms are cooked to your liking, guess what you're gonna do....that's right! Sprinkle those puppies on your polenta crust too.
  4. If you don't have cashew cream sauce already made in your fridge, now is the time to make it. Preheat your broiler and drizzle your desired amount of sauce over the veggies on your polenta. Put it in the oven until the cashew cream sauce is as thick and cooked as you like it. 
  5. While the polenta tart is still in the oven getting all broiled, heat up the tomato paste and about a teaspoon of olive oil. Stir that shit for a while (like 3-5 minutes). Add in the pomegranate juice and sugar and let it heat on low until it gets thick. Drizzle the pomegranate tomato sauce on your breakfast tart and EAT!

P.s. While I was writing this post my cat, God, snuggled up with a book that happens to have pomegranate seeds on the front. We did not plan this.


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