Here's a meal in a bowl I enjoyed today (which also fits in well with this week's Oakland Veg Week Pledge).
I made the polenta in the microwave (easy and fast) and sauteed some roughly chopped oyster mushrooms in olive oil with onion, garlic, Provencal herbs, salt, pepper and a bit of tomato sauce. I topped with a bit of Parmesan cheese, but vegan cheese or maybe some fontina would work well, too. It would have been nice with some kale or argula in the dish as well, but I felt like keeping things simple.
For the technique on cooking polenta in the microwave, click here.