Mushroom Spinach Stratta


  • Cook the following cornmeal mixture the night before or in the morning and let it firm in the refrigerator. Leave cornmeal to firm in the pot it is cooked in.
  • Bring 8 cups water to a boil and add:
  • 2 cups coarse cornmeal
  • 1 teaspoon sea salt
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons basil
  • Simmer 20 minutes.
  • Sauté:
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 16-ounces fresh mushrooms, sliced
  • 4 tablespoons Bragg's Aminos
  • 5 tablespoons soy parmesan cheese
  • 2 teaspoons basil
  • Steam:
  • 3 bunches fresh spinach


  1. Squeeze water from spinach and chop. Transfer to a bowl and add mushroom mixture. Pour some Italian sauce in a casserole dish. Loosen cornmeal from pot by going around the edge with a knife. Invert pot onto a cutting board so cornmeal slides out. Cut cornmeal into 1/8" - 1/4" thick slices. Put a layer on top of sauce. Next, layer 1/2 of the vegetable mixture and 3/4 cup soy mozzarella cheese, 1 cup sauce, layer of cornmeal, remaining veggies, cheese, sauce, cornmeal, sauce, and cheese.. Bake for 30 minutes at 350°.
  2. Recipe by: Modern Manna