Mushroom + Poblano Tart

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Sprouted Kitchen


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1 cup Vegetable Broth

1 cup Water

1/2 tsp Sea Salt

3/4 cup Polenta or Corn Grits

1/2 cup Shredded Parmesan Cheese

1 Egg

Fresh Ground Pepper

1 tbsp Olive Oil

2 cup Thinly Sliced Mushrooms (I used Crimini but Button will work as well)

1 Small Poblano Pepper, stemmed, seeded and sliced thin

5 Eggs

3/4 cup Milk (Whole or 2%)

1/4 tsp Cumin

1/2 tsp Fresh Ground Pepper

2 Scallions, thinly sliced

1/2 cup Feta Cheese, plus more for garnish

Chopped Cilantro

Tapatio or Hot Sauce of choice

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