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Clinton, Michigan 49236

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

Ingredients

Directions

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 - 360 calories, 4 g fat (11% calories from fat), 10 g protein, 68 g carbohydrate, 13 g fiber, 0 mg cholesterol, 326 mg sodium

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