Cooking Light, November 2013 Pages 113, 178

Credit: Andrew Thomas Lee; Styling: Kaitlyn Du Ross

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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.