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Lisa Eirene

About Lisa Eirene Lisa lost 110 pounds through calorie counting and exercise. She swims, bikes, runs, hikes and is enjoying life in Portland, Oregon. Her weight loss story has been featured in First Magazine, Yahoo Health, Woman's Day and

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  1. Alex @ Brain, Body, Because

    I love polenta! When I had my wisdom teeth removed, I eventually grew tired of ice cream (the horror!) and my husband made a big batch of cheesy polenta. I like it with olives and a little hot sauce šŸ™‚

    1. Lisa Eirene

      Haha! You were sick of ice cream?!?!

  2. Lori

    Shrimp and grits! Yum! That’s my favorite šŸ˜€

    1. Lisa Eirene

      I love it too! It’s been too long since I’ve had it. I might need to make it again.

  3. Michelle @ Eat Move Balance

    I like polenta, but haven’t had it in ages!! And the creamy polenta with goat cheese link? I agree. You had me at goat cheese.

    1. Lisa Eirene

      Hehehe. I see a post on goat cheese in your future…

  4. Matt @ The Athlete's Plate

    I would totally try that polenta french toast!

  5. Joanne

    so often I just saute a bunch of veggies and throw them over polenta and call it dinner! It is really one of my favorite ingredients to cook with!

    1. Lisa Eirene

      Sometimes easy is the tastiest!

  6. Kristin

    It all looks so yummy!! I can’t wait to try the polenta French toast. Thanks for sharing!

  7. Miz

    I need to get back to POLENTA’ing as the child adores it and it’s … camealon like qualities.
    which is misspelled but I CAINT nail the right spelling šŸ™‚

    1. Lisa Eirene

      That’s awesome your kid loves it! Healthy and delicious!

  8. Roz@weightingfor50

    I need to get myself a tube or two on hand, and get “polenta-ing” again soon. (thanks for the new word Miz!) Have a great day Lisa.

  9. bethh

    I have a great vegetarian cookbook by Jeanne Lemlin, and got this recipe from it:

    the idea is:
    1) make some polenta
    2) saute some greens (I added tomatoes)
    3) put half the polenta in the bottom of a baking dish, then the greens (/tomatoes), then the rest of the polenta
    4) bake. You’ll have a dish of layered goodness when it’s done.

    If you do it, be sure you use a slotted spoon with the greens (/tomatoes) so it’s not too liquid.

    Makes a bunch of leftovers too! You could add beans or even meat if you want – it’s very versatile.

    1. Lisa Eirene

      What a great idea! I love this. Kind of a faux gluten-free “lasagna” idea.

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