Cheesy Polenta Casserole
Recipe courtesy of The Soyfoods Council.
1 (16-ounce) tube refrigerated prepared polenta, original flavor
1 (24-ounce) jar marinara sauce
1 cup TVP (Texturized Vegetable Protein)
1 cup chopped fresh basil - divided use
1 cup shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
- Remove polenta from packaging and cut it into 1/4-inch slices. Place half of the slices onto the bottom of a 9×9-inch casserole dish.
- In a medium, heat-proof bowl, rehydrate TVP with water according to package directions.
- Mix the TVP with marinara sauce and spread half of it over polenta slices in casserole dish. Top with half of the chopped basil and half of the mozzarella and Parmesan cheeses. Make another layer with remaining polenta, marinara, and cheeses.
- Bake in 350°F (175°C) oven for 30 minutes or until cheeses are browned. Remove casserole from oven and top with fresh basil.
Makes 6 servings.
Recipe and photograph courtesy of The Soyfoods Council.