The other day I made one of my favorite breakfast treats, Fried Polenta
I make enough to fill a meat loaf pan. 4 cups water / 2 cups corn meal.

I think it would make a great breakfast/ supper meal either alone or with your favorite fish.

For a single portion for the main meal or as a side for 2, this portion should be okay.

1 cup water / 1/2 cup corn meal.
Bring water to boil. I add a vegetarian bouillon cube to add flavor.
I don't add salt, but feel free to add some if you wish.
Slowly stir in corn meal. You need to stir frequently and lower the heat or the mixture will " volcano" on you and that's not good.

Add this point once all the corn meal is added, you can spice it up to suit your tastes/meal plans.

I've used Pre-Cooked bacon crumbles, sun dried tomatoes cut into pieces, diced hot peppers, diced ham.
I bet dd's Chorizo would be great too.

After it's well done, thick like oatmeal, pour into a small plastic container. I use a re-cycled oblong one that I buy my sliced lunch meat in. Let cool and then seal. I'd make it the night before and serve it for breakfast next morning. Keep it relatively cool and it should last for a few days.

To serve, remove cover and invert on a clean cutting board. Gently manipulate the plastic container and the Polenta should come out clean in a loaf shape. I slice about 1/4" thin and fry in Olive oil.
You can serve it plain or with whatever condiment you prefer.
I like Spicy salsa but have used and enjoyed Hot spicy mustard and Sour Cream etc.

If you forgo adding any flavoring when you initially cook the cornmeal, it is great the next morning with maple syrup.  Though come to think of it, some crumbled bacon might be a nice touch.

It also is great with spaghetti sauce for dinner.

I like to make a creamy corn polenta - borrowed the idea from a local restaurant and figured out how to make it come out just as good.  Cook the polenta accoring to the directions.  When done and in the same pot, add a few tablespoons of raw sugar (I prefer Demarara - still has the molassas in it) and sweeten to taste, then stir in heavy cream until it stays the consistency of cream of wheat - thick, but not solid.  Serves great along side just about anything.  On the trail, I substitue a thickened version of powdered milk and add some creamer to that. 

pd