Sometimes, the simplest food can be the best. I am a huge fan of breakfast (the most important meal of the day) although I don't always eat then. I woke up this morning after a fitful night of sleep (kittens racing about from 3am on) and decided to make something tasty to tide me over until dinner.
12 oz of Mushroom
1 shredded potato
1 tube of quick cooking polenta
1 TBLS of Cajun Spice
1/2 TBLS of Bragg's Liquid Aminos
Black pepper to taste
Wash and shred the potato. Add some olive oil to a pan, heat to about medium, and cook the potato, hashbrown-style. Flip once the potato has become crispy on one side to cook the other side to crispy as well. Move the hashbrowns to a side dish and keep warm. Add the mushrooms to the pan with a little olive oil and Bragg's. Cook until soft and brown.
While the mushrooms are cooking, add some olive oil to a cast iron pan and heat. Once hot, add the sliced polenta (probably 1/2 inch thick) to the pan. Cook until crisp on both sides, about 20 minutes.
Once the polenta is done, mix the mushrooms and hashbrowns together. Serve the mushroom-hasbrowns over the polenta. Season with pepper to taste.