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Vegetarian Polenta Casserole Recipe with TVP

User Rating 5 Star Rating (1 Review)


Vegetarian Polenta Casserole Recipe with TVP

Polenta and cheese - the perfect vegetarian casserols for kids and cheese lovers!

A quick and easy complete vegetarian meal in one casserole dish, and made with just six ingredients. Whip up a side vegetable dish and perhaps a salad, and you've got yourself a complete dinner. I personally love the taste and texture of polenta and find it to be a nice addition to my usual repertoire of vegetarian foods. Vegetarian and gluten-free.

Recipe and photo courtesy of the Soy Foods Council


  • 1 16-ounce tube prepared polenta
  • 1 24-ounce jar marinara sauce
  • 1 cup TVP flakes (Texturized Vegetable Protein)
  • water to rehydrate TVP
  • 1 cup chopped fresh basil, divided
  • 1 cup mozzarella cheese, shredded
  • 1 cup fresh grated Parmesan cheese


Pre-heat oven to 350 degrees.

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, cover TVP with hot water and allow to sit, covered, for 8-10 minutes, until rehydrated; or according to package directions.

Add TVP to 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 oven for 30 minutes or until cheeses are lightly browned.

Remove casserole from oven and top with fresh basil.

Makes 6 servings.

User Reviews

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 5 out of 5
Fabulous dish, Guest

I made this dish for a friend who is vegetarian. Everyone loved it, including the meat eaters! Now we are going to make it for our Halloween party.

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