

- 1 16-ounce tube refrigerated prepared polenta, original flavor
- 1 24-ounce jar marinara sauce
- 1 cup TVP (Textured Vegetable Protein or Textured Soy Protein)
- 1 cup chopped fresh basil, divided
- 1 cup shredded mozzarella cheese
- 1 cup 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 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 degree oven for 30 minutes or until cheeses are browned.
- Remove casserole from oven and top with fresh basil.
- Per Serving Size - 1/6 of casserole: 440 Calories; 10g Fat; 5g Saturated Fat; 25g Protein; 63g Carbohydrate; 10g Dietary Fiber; 20mg Cholesterol; 950mg Sodium.