HONOLULU -- You need vegetarian "chicken breast" style soy protein product for this. Local health food stores have several good varieties, Harvest Direct "Soy Chiken" or Heartful Gourmet, or Hawaiian Healthful Gourmet Chicken breast style.

Instruction:

1 box, or 4 large "breast sized" pieces of soy chicken prepared per package directions

1 tsp olive oil

1 onion, peeled and chopped

2 carrots peeled and chopped

3 cups sliced mushrooms

2 gloves garlic, peeled and minced

1 small can (14 ounce) diced tomatoes

1 8 oz can tomato sauce

1 tsp fresh or dried rosemary

salt and pepper

1 quart veggie style chicken broth

1 cup polenta (yellow cornmeal)

1 TBS chopped parsley

Non dairy soy "Parmesan" cheese for garnish

Instructions:

1. Cook soy chicken breasts according to package directions. (Basically add water or broth, bring to a boil and simmer about 12 - 15 minutes.) You may brown the prepared veggie chicken breasts in oil, or use them as is.
2. Pour oil into nonstick pan, saute onion, carrots, mushrooms, and garlic until mushrooms start to brown, about 8 minutes.
3. Add tomatoes and juice, tomato sauce, rosemary, and soy chicken. Bring to a simmer and reduce heat, then cook for 5 - 10 minutes. Season with salt and pepper.
4. You can skip this step- preparing polenta- by purchasing it ready made in many grocery stores. It is sold in cylinders in the refrigerator case. In another pan, stir broth and polenta until blended. Bring to a boil over high heat, stirring often. Reduce heat to low and stir until polenta is smooth, about 8 to 12 minutes.
5. Spoon polenta into wide bowl or rimmed plate. Top with "chicken" and sauce. Garnish with parsley and soy veggie Parmesan.