Bring 3 cups water to a boil. Add salt and whisk in the polenta, stirring constantly until it begins to thicken. Reduce heat and simmer for 10 minutes. Pour polenta into a shallow glass baking dish, spread out evenly with a spoon until about 1/2 inch thick. Refrigerate 1 hour or until firm.
Prepare the gravy before frying the polenta slices. Heat olive oil in a skillet and sauté garlic and mushrooms for 2 to 3 minutes. Add flour and sauté, mixing constantly, until vegetables are coated with flour. Combine mushroom soaking waters with Edensoy. Slowly whisk in the liquid, stirring constantly until it becomes thick. Add sea salt, mirin, oregano, and basil. Simmer uncovered on low for 10 minutes.
While sauce is cooking, slice polenta into squares or rectangles. Oil a skillet or griddle with safflower oil. Pan fry slices until golden and crisp on both sides.
Add pepper to gravy and mix. Ladle gravy over individual servings of polenta and garnish with parsley to serve.
Per serving - 249 calories, 6 g fat (16% calories from fat), 12 g protein, 61 g carbohydrate, 18 g fiber, 0 mg cholesterol, 256 mg sodium