Portion Size: 1 cup 

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 teaspoons olive oil
2 green bell peppers	Wash, trim and dice
2 cloves garlic, minced	Wash, peel and mince
4 green onions	Wash, trim and slice thin.  (including green tops)
1 (32 oz) large jar marinara sauce	Use a vegan plant based marinara
16 oz. low-fat Fontina cheese, shredded	For vegan: use vegan cheese
16 oz. low-fat mozzarella cheese, shredded	For vegan: use vegan cheese
2 (16 oz.) tubes ready-made polenta	Cut into ¼ inch slices For vegan: check to ensure vegan
2/3 cup Parmesan cheese .Grated	For vegan: use vegan Parmesan Cheese
1 cup walnuts, chopped

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat oven to 350 degrees.
2	Spray a baking dish with non-stick cooking spray.
3	Heat oil in a saucepan over medium heat.
4	Stir in green pepper, garlic and green onions; cook until pepper softens.
5	Pour in marinara sauce and  bring to a boil. Reduce heat and simmer for 5 to 7 minutes.
6	Mix together Fontina and mozzarella cheese.
7	Spread a thin layer of sauce over baking dish
8	Arrange 1/3 of polenta slices in the dish and top with 1/3 cheese mixture.
9	Spread a think layer of sauce over cheese.
10	Repeat layers twice.
11	Top casserole with parmesan cheese.
12	Bake for about 25 minutes until cheese is bubble and golden brown.	Baked to internal temperature 165 degrees (minimum)
13	Top with Walnuts.	(optional)