Cooking Light, November 2013 Pages 113, 178
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Polenta Toasts with Balsamic Onions, Roasted Peppers, Feta, and Thyme
The polenta and onions may be prepared a few days in advance.
Pepita Pesto-Stuffed Mushrooms
Brown the mushrooms and make the pesto ahead of time, and refrigerate. To serve, bring to room temperature, and fill caps.