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Serves: 6 | Prep Time: 1 hour 25 minutes | Cook Time: 25 minutes
Mushroom Polenta with Spaghetti Sauce


  • 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 (including mushroom soaking water) and salt to a boil in a medium saucepan. Whisk in the polenta. Stir constantly until it begins to thicken. Reduce the heat, cover and simmer for 10 minutes.

Pour the polenta into a shallow lightly oiled 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 20 minutes. While the sauce is cooking, pan fry the polenta.

Oil a cast iron 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.

Nutritional Information

Per serving - 245 calories, 5 g fat (13% calories from fat), 10 g protein, 57 g carbohydrate, 16 g fiber, 0 mg cholesterol, 330 mg sodium

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