Cooking Light, November 2013 Pages 113, 178
Updated December 07, 2012
Credit:
Andrew Thomas Lee; Styling: Kaitlyn Du Ross
Since multiple recipes appear on pages 113, 178, select the one(s) you want to save, share or create a shopping list for, here.
Polenta Toasts with Balsamic Onions, Roasted Peppers, Feta, and Thyme
Polenta Toasts with Balsamic Onions, Roasted Peppers, Feta, and Thyme Recipe
The polenta and onions may be prepared a few days in advance.
1 of 2
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Pepita Pesto-Stuffed Mushrooms
Pepita Pesto-Stuffed Mushrooms Recipe
Brown the mushrooms and make the pesto ahead of time, and Ārefrigerate. To serve, bring to room temperature, and fill caps.