Bring the water and salt to a boil in a medium saucepan. Whisk in the corn grits, add the mushrooms and parsley. Stir constantly until it begins to thicken. Reduce the flame and simmer for 10 minutes.
Pour the polenta into a shallow glass baking dish and smooth out to about 1/2 inch thick. Refrigerate 1 hour or until the polenta is firm. Slice the polenta into squares or rectangles.
To prepare the sauce, heat the oil in a skillet and sauté the garlic and onions for 2 to 3 minutes. Add the spaghetti sauce and basil. Cover, reduce flame and simmer for 5 to 7 minutes. While the sauce is cooking, pan fry the polenta.
Oil a skillet or griddle with safflower oil and pan fry the slices on each side until golden and crisp. Place on a serving platter.
Ladle the tomato sauce over the polenta when serving.
5g fat (13% calories from fat),