Cooking Light, November 2013 Pages 113, 178

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.

1 of 2

Credit: Andrew Thomas Lee; Styling: Kaitlyn Du Ross

The polenta and onions may be prepared a few days in advance.

Credit: Andrew Thomas Lee; Styling: Kaitlyn Du Ross

Brown the mushrooms and make the pesto ahead of time, and refrigerate. To serve, bring to room temperature, and fill caps.