Now this is the kind of breakfast I'd never think to make - Ganga108 responded to my breakfast tweet with (among other things) a suggestion of polenta with sautéed mushrooms. I've cooked similar stuff for dinner, though, so I pulled it together with some confidence. I prepared a half-batch of this polenta, adding some fresh parsley and paprika, then sautéed my mushrooms in a little oil with a green onion, more fresh parsley and a splash of red wine vinegar.
This was enough polenta to last two meals so I set half of it in a tin, slicing and dry-frying it alongside my mushrooms on the second morning. I was disappointed that the polenta strips weren't as tidy and cute as Michael's past efforts.
This is definitely worth a shot for lovers of cooked savoury breakfasts; I liked it best teamed with a glass of orange juice. I found the preparation a little time consuming on day one, then reheating the leftover polenta and frying up some fresh mushies on day two only took about ten minutes. Stirring and setting a big batch of polenta on Sunday could keep me sustained for brekky and on-time all week.