Polenta with Mushrooms, Pesto, and Fried Egg; Pan Fried Polenta with Tomato Sauce

Though I prefer the tradition of slow-cooked polenta, I recently picked up a package of the imported Italian "quick" polenta. It requires only five minutes of stirring, as opposed to a forearm breaking 30-40 minutes required for real polenta. The great thing about preparing a big batch is having leftovers. Just spread it out on a cooking sheet and cut it into slices. Pan fry and serve.