The Soyfoods Council

Cheesy Polenta Casserole

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Cheesy Polenta Casserole
Serves 6
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Ingredients
  1. 1 16-ounce tube refrigerated prepared polenta, original flavor
  2. 1 24-ounce jar marinara sauce
  3. 1 cup TVP (Textured Vegetable Protein or Textured Soy Protein)
  4. 1 cup chopped fresh basil, divided
  5. 1 cup shredded mozzarella cheese
  6. 1 cup grated parmesan cheese
Instructions
  1. Remove polenta from packaging and cut it into 1/4-inch slices.
  2. Place half of the slices onto the bottom of a 9×9-inch casserole dish.
  3. In a medium, heat-proof bowl, rehydrate TVP with water according to package directions.
  4. Mix TVP with marinara sauce and spread half of it over polenta slices in casserole dish.
  5. Top with half of the chopped basil and half of the mozzarella and parmesan cheeses.
  6. Make another layer with remaining polenta, marinara, and cheeses.
  7. Bake in 350 degree oven for 30 minutes or until cheeses are browned.
  8. Remove casserole from oven and top with fresh basil.
Notes
  1. 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.
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The Soyfoods Council is an affiliate of the Iowa Soybean Association. The mission of The Soyfoods Council is to serve as a catalyst, leader and facilitator to mainstream soy-based foods into the global marketplace—America and beyond. To mainstream soyfoods: to build the category of soyfoods products by making action-prompting connections between edible soybean growers and food producers, foods distributors, chefs, retailers and eventually consumers.

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