Cook polenta with a ratio of 4 parts water to 1 part polenta on the stove until thickened (45 minutes-an hour), stirring frequently.
Sauté maiitake mushrooms in olive oil and garlic on the stove top. When browned, stir in lemon juice, capers, and chopped parsley.
Swirl in favorite pesto with polenta. Top with fresh greens, like tatsoi or spinach, and mushrooms.