Saturday, July 11, 2009

Mushroom Hashbrowns and Polenta

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
olive oil

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.


Amy said...

I've heard of Bragg's but never tried it. Is it in this dish for nutrients or taste? What sort of flavor is it (like soy?)? I have a tube of polenta I'm trying to figure out what to do with and this sounds interesting.

Mike said...

it is like soy sauce only with a lot less sodium.

Mike said...

oops...for taste mostly, but it does provide some nutritional value.