-
Heat 1 teaspoon oil in a skillet.
-
Add mushrooms and sauté for 4-6 minutes, or until beginning to brown.
-
Add onion and 1/4 teaspoon fine sea salt. Sauté for 3-5 minutes, or until translucent.
-
Add garlic and sauté until aromatic (about 30 seconds).
-
Remove sautéed mushroom, onion, and garlic from the heat.
-
Heat the marinara sauce in a pan on low-medium heat.
-
Cook polenta according to package instructions. Mine called for 4 cups of water, 1/2 teaspoon of salt, and 1 cup of polenta. Add the polenta to the boiling water a little at a time while stirring to prevent clumps.
-
Serve polenta, topping with warm marinara sauce, sautéed mushrooms, onions, and garlic, and sliced fresh parsley.