Tomato And Soy Mozzarella Polenta Polenta is really wonderful as a side dish with almost anything you serve. You can also spread the polenta evenly in a shallow pan, cut it into squares, diamonds or circles and bake in a 350°F oven or on a grill for 30 minutes or until crisp. Try this polenta as a filler for a dairy-free, meatless soy lasagne, alternating layers with Vodka Tomato Soy "Cream" Sauce and soy mozzarella. Try the rice lasagne noodles from De Boles for a wheat-free alternative. Makes 8 servings.
	Ingredients: 1 1/2 cups plain soy milk 2 tablespoons soy Parmesan 1 cup yellow quick-cooking fine cornmeal 1/4 cup grated soy mozzarella 1/2 cup tomato sauce
	Instructions: 1. In a small, heavy-duty saucepan, bring the soy milk and 1 1/2 cups of water to a boil. Add the cornmeal and mix well with a whisk. Reduce the heat to medium-low and cook, stirring frequently to avoid burning, for 10 minutes. Add the tomato sauce and mix well. Mix in the soy Parmesan and soy mozzarella just before serving.

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