©2016 Eden Foods, Inc.
Mushroom Polenta with Spaghetti Sauce
Serves 6 |
Prep Time 1 hour 25 minutes |
Cook Time 25 minutes
1 1/2 cups organic finely ground corn grits (polenta)
3 cups water, including reserved shiitake soaking water
1 pinch Eden Sea Salt
1 cup Eden Sliced Shiitake Mushrooms, soaked 10 minutes in warm water to cover
1 cup button mushrooms, stems removed, sliced
2 tsp Eden Extra Virgin Olive Oil
2 cloves garlic, minced
1 medium onion, chopped
25 ounces Eden Spaghetti Sauce, 1 jar
or Eden Spaghetti Sauce - No Salt
1/4 tsp dried basil
2 tsp Eden Safflower Oil, for frying the polenta squares
or Eden Extra Virgin Olive Oil
2 Tbsp fresh parsley, minced
Bring the water and salt to a boil in a medium saucepan. Whisk in the polenta. 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, onions, and mushrooms for 4 to 5 minutes. Add the spaghetti sauce and basil. Cover, reduce heat and simmer for 15 to 20minutes. 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. Garnish with parsley.
5g fat (13% calories from fat),
Condiments, Gluten-Free, Good/High Fiber, Good/High Protein, Italian, Japanese Food, Main Course, Mediterranean, Oils, Tomatoes, Vegan, Wheat-Free, Whole Grain