©2015 Eden Foods, Inc.
Mushroom Polenta with Spaghetti Sauce
Serves 6 |
Prep Time 1 hour 20 minutes |
Cook Time 20 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 Tbsp fresh parsley, minced
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
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),
Condiments, Gluten-Free, Good/High Fiber, Good/High Protein, Italian, Japanese Food, Main Course, Mediterranean, Oils, Tomatoes, Vegan, Wheat-Free, Whole Grain