Mushroom Polenta with Spaghetti Sauce

polenta slathered in spaghetti sauce and mushrooms
Prep Time: 
1 hours 25 minutes, plus 25 minutes cook time
Number of Servings: 
Serves 6
Recipe Source: 

Ingredients

Directions

  1. 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.
  2. Pour the polenta into a shallow lightly oiled glass baking dish and smooth out to about 12 inch thick. Refrigerate 1 hour or until the polenta is firm. Slice the polenta into squares or rectangles.
  3. 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.
  4. 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.
  5. Ladle the tomato sauce over the polenta when serving. Garnish with parsley.
Nutrition Info: 
360 calories, 4 g fat (11% calories from fat), 10 g protein, 68 g carbohydrate, 13 g fiber, 0 mg cholesterol, 326 mg sodium

Contributor

EDEN Foods

EDEN Foods is the oldest natural and organic food company in North America, and the largest remaining independent manufacturer of dry grocery, organic food. They track the environmental impact of their food upstream from suppliers, through company operations, and downstream, monitoring all the social impacts.