Cook the polenta as instructed. Poor into greased pan, round if you have
one. Let cool. Top with sauce, meats (sausage, pepperoni) and mushrooms
and whatever else. Add mozzarella - lots of it. Drizzle with olive oil.
Toss on some grated parmesano. Bake at 350 for 20-25 minutes until bubbly
but only lightly browned.

Far as I know this is my own idea.




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On Monday, September 1, 2014 5:34:13 PM UTC-4, Paul M. Cook wrote:
> Cook the polenta as instructed. Poor into greased pan, round if you have
> one. Let cool. Top with sauce, meats (sausage, pepperoni) and mushrooms
> and whatever else. Add mozzarella - lots of it. Drizzle with olive oil.
> Toss on some grated parmesano. Bake at 350 for 20-25 minutes until bubbly
> but only lightly browned.
>
> Far as I know this is my own idea.

Googling "polenta pizza" yields 7,240,000 hits.

But, enjoy it. I make one with a blue cheese and onion topping that
we really like.

--
Silvar Beitel

> wrote in message
...
> On Monday, September 1, 2014 5:34:13 PM UTC-4, Paul M. Cook wrote:
>> Cook the polenta as instructed. Poor into greased pan, round if you have
>> one. Let cool. Top with sauce, meats (sausage, pepperoni) and mushrooms
>> and whatever else. Add mozzarella - lots of it. Drizzle with olive oil.
>> Toss on some grated parmesano. Bake at 350 for 20-25 minutes until
>> bubbly
>> but only lightly browned.
>>
>> Far as I know this is my own idea.
>
> Googling "polenta pizza" yields 7,240,000 hits.

How many relevant hits? All you did was find 7 million sites that mention
either polenta or pizza not necessarily both together. Googling is an art.

> But, enjoy it. I make one with a blue cheese and onion topping that
> we really like.

It's GMO free polenta. But I'll try to like it.



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On Monday, September 1, 2014 5:47:24 PM UTC-4, Paul M. Cook wrote:
> > wrote in message
> ...
> > On Monday, September 1, 2014 5:34:13 PM UTC-4, Paul M. Cook wrote:
> >> Cook the polenta as instructed. Poor into greased pan, round if you have
> >> one. Let cool. Top with sauce, meats (sausage, pepperoni) and mushrooms
> >> and whatever else. Add mozzarella - lots of it. Drizzle with olive oil.
> >> Toss on some grated parmesano. Bake at 350 for 20-25 minutes until
> >> bubbly but only lightly browned.
> >>
> >> Far as I know this is my own idea.
> >
> > Googling "polenta pizza" yields 7,240,000 hits.
>
> How many relevant hits? All you did was find 7 million sites that mention
> either polenta or pizza not necessarily both together. Googling is an art.

How many does it take to refute "this is my own idea?"

You're hilarious.

> It's GMO free polenta. But I'll try to like it.

Good for you. I hope you enjoy it. Some time, do a search for
"polenta pizza" in Google Images. It will give you loads of other
ideas.

--
Silvar Beitel

"Paul M. Cook" > wrote in message
...
> Cook the polenta as instructed. Poor into greased pan, round if you have
> one. Let cool. Top with sauce, meats (sausage, pepperoni) and mushrooms
> and whatever else. Add mozzarella - lots of it. Drizzle with olive oil.
> Toss on some grated parmesano. Bake at 350 for 20-25 minutes until bubbly
> but only lightly browned.
>
> Far as I know this is my own idea.

I used to make polenta layered with tomato sauce and cheese.

On Mon, 1 Sep 2014 14:34:13 -0700, "Paul M. Cook" >
wrote:

> Cook the polenta as instructed. Poor into greased pan, round if you have
> one. Let cool. Top with sauce, meats (sausage, pepperoni) and mushrooms
> and whatever else. Add mozzarella - lots of it. Drizzle with olive oil.
> Toss on some grated parmesano. Bake at 350 for 20-25 minutes until bubbly
> but only lightly browned.
>
> Far as I know this is my own idea.
>
Sounds delicious! I would have fried it first to give it a crispy
bottom, but I like polenta - so it's all good, IMO.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"Paul M. Cook" wrote:
>
> > wrote in message
> ...
> > On Monday, September 1, 2014 5:34:13 PM UTC-4, Paul M. Cook wrote:
> >> Cook the polenta as instructed. Poor into greased pan, round if you have
> >> one. Let cool. Top with sauce, meats (sausage, pepperoni) and mushrooms
> >> and whatever else. Add mozzarella - lots of it. Drizzle with olive oil.
> >> Toss on some grated parmesano. Bake at 350 for 20-25 minutes until
> >> bubbly
> >> but only lightly browned.
> >>
> >> Far as I know this is my own idea.
> >
> > Googling "polenta pizza" yields 7,240,000 hits.
>
> How many relevant hits? All you did was find 7 million sites that mention
> either polenta or pizza not necessarily both together. Googling is an art.

Once or twice a year I try a google search, just to remind myself of how
worthless they are and how much spam they deliberately include in the
search "results". I used to like Altavista, however since Yahoo bought
them it's gone downhill a lot but is still better than google.

On Mon, 1 Sep 2014 15:17:17 -0700 (PDT),
wrote:

> On Monday, September 1, 2014 5:47:24 PM UTC-4, Paul M. Cook wrote:
> > > wrote in message
> > ...
> > > On Monday, September 1, 2014 5:34:13 PM UTC-4, Paul M. Cook wrote:
> > >> Cook the polenta as instructed. Poor into greased pan, round if you have
> > >> one. Let cool. Top with sauce, meats (sausage, pepperoni) and mushrooms
> > >> and whatever else. Add mozzarella - lots of it. Drizzle with olive oil.
> > >> Toss on some grated parmesano. Bake at 350 for 20-25 minutes until
> > >> bubbly but only lightly browned.
> > >>
> > >> Far as I know this is my own idea.
> > >
> > > Googling "polenta pizza" yields 7,240,000 hits.
> >
> > How many relevant hits? All you did was find 7 million sites that mention
> > either polenta or pizza not necessarily both together. Googling is an art.
>
> How many does it take to refute "this is my own idea?"
>
> You're hilarious.

Sheesh. You're sounding just like Yappy now.

It was his own idea. So what if he reinvented the wheel? I've done
that too... had a brilliant idea that turns out to have been thought
of 50 million times and recorded with pictures - only I didn't know
anything about it before I so cleverly thought it up.
>
> > It's GMO free polenta. But I'll try to like it.
>
> Good for you. I hope you enjoy it. Some time, do a search for
> "polenta pizza" in Google Images. It will give you loads of other
> ideas.

And they are delicious looking too, but none that I looked at fried
the bottom before baking - so I invented that idea and I have dibs on
it.


--
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On 2014-09-01 5:34 PM, Paul M. Cook wrote:
> Cook the polenta as instructed. Poor into greased pan, round if you have
> one. Let cool. Top with sauce, meats (sausage, pepperoni) and mushrooms
> and whatever else. Add mozzarella - lots of it. Drizzle with olive oil.
> Toss on some grated parmesano. Bake at 350 for 20-25 minutes until bubbly
> but only lightly browned.
>
> Far as I know this is my own idea.
>

I have seen similar recipes and they always sounded appealing.

> wrote in message
...
> On Monday, September 1, 2014 5:47:24 PM UTC-4, Paul M. Cook wrote:
>> > wrote in message
>> ...
>> > On Monday, September 1, 2014 5:34:13 PM UTC-4, Paul M. Cook wrote:
>> >> Cook the polenta as instructed. Poor into greased pan, round if you
>> >> have
>> >> one. Let cool. Top with sauce, meats (sausage, pepperoni) and
>> >> mushrooms
>> >> and whatever else. Add mozzarella - lots of it. Drizzle with olive
>> >> oil.
>> >> Toss on some grated parmesano. Bake at 350 for 20-25 minutes until
>> >> bubbly but only lightly browned.
>> >>
>> >> Far as I know this is my own idea.
>> >
>> > Googling "polenta pizza" yields 7,240,000 hits.
>>
>> How many relevant hits? All you did was find 7 million sites that
>> mention
>> either polenta or pizza not necessarily both together. Googling is an
>> art.
>
> How many does it take to refute "this is my own idea?"
>
> You're hilarious.
>

You're a jerk. I'll take hilarious any day.

>> It's GMO free polenta. But I'll try to like it.
>
> Good for you. I hope you enjoy it. Some time, do a search for
> "polenta pizza" in Google Images. It will give you loads of other
> ideas.

There you go, you leanred quotation marks. I have educated you once again
today.



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"sf" > wrote in message
...
> On Mon, 1 Sep 2014 14:34:13 -0700, "Paul M. Cook" >
> wrote:
>
>> Cook the polenta as instructed. Poor into greased pan, round if you have
>> one. Let cool. Top with sauce, meats (sausage, pepperoni) and mushrooms
>> and whatever else. Add mozzarella - lots of it. Drizzle with olive oil.
>> Toss on some grated parmesano. Bake at 350 for 20-25 minutes until
>> bubbly
>> but only lightly browned.
>>
>> Far as I know this is my own idea.
>>
> Sounds delicious! I would have fried it first to give it a crispy
> bottom, but I like polenta - so it's all good, IMO.

I've done that, too. Cut in large wedges then dredge in flour then fry. I
make my polenta on the stiff side using about 1.5 cups of polenta to 4 cups
water.



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"Dave Smith" > wrote in message
...
> On 2014-09-01 5:34 PM, Paul M. Cook wrote:
>> Cook the polenta as instructed. Poor into greased pan, round if you have
>> one. Let cool. Top with sauce, meats (sausage, pepperoni) and mushrooms
>> and whatever else. Add mozzarella - lots of it. Drizzle with olive oil.
>> Toss on some grated parmesano. Bake at 350 for 20-25 minutes until
>> bubbly
>> but only lightly browned.
>>
>> Far as I know this is my own idea.
>>
>
> I have seen similar recipes and they always sounded appealing.
>

It's easy to make and tastes great. Low(ish) carb, too. Way less than
wheat flour dough.



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"Paul M. Cook" > wrote in message
...
>
> "Dave Smith" > wrote in message
> ...
>> On 2014-09-01 5:34 PM, Paul M. Cook wrote:
>>> Cook the polenta as instructed. Poor into greased pan, round if you
>>> have
>>> one. Let cool. Top with sauce, meats (sausage, pepperoni) and
>>> mushrooms
>>> and whatever else. Add mozzarella - lots of it. Drizzle with olive
>>> oil.
>>> Toss on some grated parmesano. Bake at 350 for 20-25 minutes until
>>> bubbly
>>> but only lightly browned.
>>>
>>> Far as I know this is my own idea.
>>>
>>
>> I have seen similar recipes and they always sounded appealing.
>>
>
> It's easy to make and tastes great. Low(ish) carb, too. Way less than
> wheat flour dough.

I think you're wrong there! Should have about the same amount of carbs.

"Julie Bove" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "Dave Smith" > wrote in message
>> ...
>>> On 2014-09-01 5:34 PM, Paul M. Cook wrote:
>>>> Cook the polenta as instructed. Poor into greased pan, round if you
>>>> have
>>>> one. Let cool. Top with sauce, meats (sausage, pepperoni) and
>>>> mushrooms
>>>> and whatever else. Add mozzarella - lots of it. Drizzle with olive
>>>> oil.
>>>> Toss on some grated parmesano. Bake at 350 for 20-25 minutes until
>>>> bubbly
>>>> but only lightly browned.
>>>>
>>>> Far as I know this is my own idea.
>>>>
>>>
>>> I have seen similar recipes and they always sounded appealing.
>>>
>>
>> It's easy to make and tastes great. Low(ish) carb, too. Way less than
>> wheat flour dough.
>
> I think you're wrong there! Should have about the same amount of carbs.

Not wrong. And polenta is unrefined corn meal as opposed to highly refined
wheat. Much lower glycemic index.



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"Paul M. Cook" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Paul M. Cook" > wrote in message
>> ...
>>>
>>> "Dave Smith" > wrote in message
>>> ...
>>>> On 2014-09-01 5:34 PM, Paul M. Cook wrote:
>>>>> Cook the polenta as instructed. Poor into greased pan, round if you
>>>>> have
>>>>> one. Let cool. Top with sauce, meats (sausage, pepperoni) and
>>>>> mushrooms
>>>>> and whatever else. Add mozzarella - lots of it. Drizzle with olive
>>>>> oil.
>>>>> Toss on some grated parmesano. Bake at 350 for 20-25 minutes until
>>>>> bubbly
>>>>> but only lightly browned.
>>>>>
>>>>> Far as I know this is my own idea.
>>>>>
>>>>
>>>> I have seen similar recipes and they always sounded appealing.
>>>>
>>>
>>> It's easy to make and tastes great. Low(ish) carb, too. Way less than
>>> wheat flour dough.
>>
>> I think you're wrong there! Should have about the same amount of carbs.
>
> Not wrong. And polenta is unrefined corn meal as opposed to highly
> refined wheat. Much lower glycemic index.

The glycemic index is highly flawed and once you combine other foods,
totally inaccurate. Polenta is not low carb. If I eat too much of it, it
will spike me just like if I eat too much bread.

"Julie Bove" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Paul M. Cook" > wrote in message
>>> ...
>>>>
>>>> "Dave Smith" > wrote in message
>>>> ...
>>>>> On 2014-09-01 5:34 PM, Paul M. Cook wrote:
>>>>>> Cook the polenta as instructed. Poor into greased pan, round if you
>>>>>> have
>>>>>> one. Let cool. Top with sauce, meats (sausage, pepperoni) and
>>>>>> mushrooms
>>>>>> and whatever else. Add mozzarella - lots of it. Drizzle with olive
>>>>>> oil.
>>>>>> Toss on some grated parmesano. Bake at 350 for 20-25 minutes until
>>>>>> bubbly
>>>>>> but only lightly browned.
>>>>>>
>>>>>> Far as I know this is my own idea.
>>>>>>
>>>>>
>>>>> I have seen similar recipes and they always sounded appealing.
>>>>>
>>>>
>>>> It's easy to make and tastes great. Low(ish) carb, too. Way less than
>>>> wheat flour dough.
>>>
>>> I think you're wrong there! Should have about the same amount of carbs.
>>
>> Not wrong. And polenta is unrefined corn meal as opposed to highly
>> refined wheat. Much lower glycemic index.
>
> The glycemic index is highly flawed and once you combine other foods,
> totally inaccurate. Polenta is not low carb. If I eat too much of it, it
> will spike me just like if I eat too much bread.

The key word here is "too much." OK two words. Ounce for ounce polenta is
lower in carbs.



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"Paul M. Cook" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Paul M. Cook" > wrote in message
>> ...
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>>
>>>> "Paul M. Cook" > wrote in message
>>>> ...
>>>>>
>>>>> "Dave Smith" > wrote in message
>>>>> ...
>>>>>> On 2014-09-01 5:34 PM, Paul M. Cook wrote:
>>>>>>> Cook the polenta as instructed. Poor into greased pan, round if you
>>>>>>> have
>>>>>>> one. Let cool. Top with sauce, meats (sausage, pepperoni) and
>>>>>>> mushrooms
>>>>>>> and whatever else. Add mozzarella - lots of it. Drizzle with olive
>>>>>>> oil.
>>>>>>> Toss on some grated parmesano. Bake at 350 for 20-25 minutes until
>>>>>>> bubbly
>>>>>>> but only lightly browned.
>>>>>>>
>>>>>>> Far as I know this is my own idea.
>>>>>>>
>>>>>>
>>>>>> I have seen similar recipes and they always sounded appealing.
>>>>>>
>>>>>
>>>>> It's easy to make and tastes great. Low(ish) carb, too. Way less
>>>>> than wheat flour dough.
>>>>
>>>> I think you're wrong there! Should have about the same amount of
>>>> carbs.
>>>
>>> Not wrong. And polenta is unrefined corn meal as opposed to highly
>>> refined wheat. Much lower glycemic index.
>>
>> The glycemic index is highly flawed and once you combine other foods,
>> totally inaccurate. Polenta is not low carb. If I eat too much of it,
>> it will spike me just like if I eat too much bread.
>
> The key word here is "too much." OK two words. Ounce for ounce polenta
> is lower in carbs.

Have you got proof of that? Polenta is pretty heavy.

On Mon, 1 Sep 2014 22:40:00 -0700, "Paul M. Cook" >
wrote:

> The key word here is "too much." OK two words. Ounce for ounce polenta is
> lower in carbs.

Counting carbs is good. Men can eat between 45-60 per meal and hubby
does fine if he doesn't overdo it. He just discovered that his blood
glucose is still ever so slightly elevated over 180 two hours after a
meal when he eats something made with coconut milk. The green curry
that did it was from a restaurant, so I want to start experimenting
with coconut milk at home to see if it affects him the same way. I
(personally) don't like the flavor of "light" coconut milk, so I use
half broth and half full fat coconut milk when I cook. He only
recently started the finger prick tests, so I haven't had real numbers
to work with - only how well he sleeps at night to guide what/how I
cook before this. http://diabeteshealth.com/recipes/read/4.html


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 1 Sep 2014 22:53:50 -0700, "Julie Bove"
> wrote:

>
> "Paul M. Cook" > wrote in message
> ...
> >
> > "Julie Bove" > wrote in message
> > ...
> >>
> >> "Paul M. Cook" > wrote in message
> >> ...
> >>>
> >>> "Julie Bove" > wrote in message
> >>> ...
> >>>>
> >>>> "Paul M. Cook" > wrote in message
> >>>> ...
> >>>>>
> >>>>> "Dave Smith" > wrote in message
> >>>>> ...
> >>>>>> On 2014-09-01 5:34 PM, Paul M. Cook wrote:
> >>>>>>> Cook the polenta as instructed. Poor into greased pan, round if you
> >>>>>>> have
> >>>>>>> one. Let cool. Top with sauce, meats (sausage, pepperoni) and
> >>>>>>> mushrooms
> >>>>>>> and whatever else. Add mozzarella - lots of it. Drizzle with olive
> >>>>>>> oil.
> >>>>>>> Toss on some grated parmesano. Bake at 350 for 20-25 minutes until
> >>>>>>> bubbly
> >>>>>>> but only lightly browned.
> >>>>>>>
> >>>>>>> Far as I know this is my own idea.
> >>>>>>>
> >>>>>>
> >>>>>> I have seen similar recipes and they always sounded appealing.
> >>>>>>
> >>>>>
> >>>>> It's easy to make and tastes great. Low(ish) carb, too. Way less
> >>>>> than wheat flour dough.
> >>>>
> >>>> I think you're wrong there! Should have about the same amount of
> >>>> carbs.
> >>>
> >>> Not wrong. And polenta is unrefined corn meal as opposed to highly
> >>> refined wheat. Much lower glycemic index.
> >>
> >> The glycemic index is highly flawed and once you combine other foods,
> >> totally inaccurate. Polenta is not low carb. If I eat too much of it,
> >> it will spike me just like if I eat too much bread.
> >
> > The key word here is "too much." OK two words. Ounce for ounce polenta
> > is lower in carbs.
>
> Have you got proof of that? Polenta is pretty heavy.

It depends on where you look for information. This website says
polenta is 15g of carbs per half cup serving (or 30g per cup)
http://diabeteshealth.com/recipes/read/4.html
this one says it's 43.45g per 1 cup serving
http://www.mydietmealplanner.com/cal...p-polenta.html
and this one says cornmeal (whole-grain, yellow) is 94g per 1 cup
serving.
http://nutritiondata.self.com/facts/...d-pasta/5692/2

So, which one do I believe?

What I do believe is this about popcorn
http://www.shape.com/healthy-eating/...-bread/slide/7


--
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"Julie Bove" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Paul M. Cook" > wrote in message
>>> ...
>>>>
>>>> "Julie Bove" > wrote in message
>>>> ...
>>>>>
>>>>> "Paul M. Cook" > wrote in message
>>>>> ...
>>>>>>
>>>>>> "Dave Smith" > wrote in message
>>>>>> ...
>>>>>>> On 2014-09-01 5:34 PM, Paul M. Cook wrote:
>>>>>>>> Cook the polenta as instructed. Poor into greased pan, round if
>>>>>>>> you have
>>>>>>>> one. Let cool. Top with sauce, meats (sausage, pepperoni) and
>>>>>>>> mushrooms
>>>>>>>> and whatever else. Add mozzarella - lots of it. Drizzle with
>>>>>>>> olive oil.
>>>>>>>> Toss on some grated parmesano. Bake at 350 for 20-25 minutes until
>>>>>>>> bubbly
>>>>>>>> but only lightly browned.
>>>>>>>>
>>>>>>>> Far as I know this is my own idea.
>>>>>>>>
>>>>>>>
>>>>>>> I have seen similar recipes and they always sounded appealing.
>>>>>>>
>>>>>>
>>>>>> It's easy to make and tastes great. Low(ish) carb, too. Way less
>>>>>> than wheat flour dough.
>>>>>
>>>>> I think you're wrong there! Should have about the same amount of
>>>>> carbs.
>>>>
>>>> Not wrong. And polenta is unrefined corn meal as opposed to highly
>>>> refined wheat. Much lower glycemic index.
>>>
>>> The glycemic index is highly flawed and once you combine other foods,
>>> totally inaccurate. Polenta is not low carb. If I eat too much of it,
>>> it will spike me just like if I eat too much bread.
>>
>> The key word here is "too much." OK two words. Ounce for ounce polenta
>> is lower in carbs.
>
> Have you got proof of that? Polenta is pretty heavy.

A pound of polenta has about 100 grams of carbs. A pound of pizza dough has
about 200. While I would never say polenta is low carb, it is lower than
wheat flour by a lot.



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On Monday, September 1, 2014 9:04:08 PM UTC-4, Paul M. Cook wrote:
> > wrote in message
> ...
> > On Monday, September 1, 2014 5:47:24 PM UTC-4, Paul M. Cook wrote:
> >> > wrote in message
> >> ...
> >> > On Monday, September 1, 2014 5:34:13 PM UTC-4, Paul M. Cook wrote:
> >> >> Cook the polenta as instructed. Poor into greased pan, round if you
> >> >> have
> >> >> one. Let cool. Top with sauce, meats (sausage, pepperoni) and
> >> >> mushrooms
> >> >> and whatever else. Add mozzarella - lots of it. Drizzle with olive
> >> >> oil.
> >> >> Toss on some grated parmesano. Bake at 350 for 20-25 minutes until
> >> >> bubbly but only lightly browned.
> >> >>
> >> >> Far as I know this is my own idea.
> >> >
> >> > Googling "polenta pizza" yields 7,240,000 hits.
> >>
> >> How many relevant hits? All you did was find 7 million sites that
> >> mention
> >> either polenta or pizza not necessarily both together. Googling is an
> >> art.
> >
> > How many does it take to refute "this is my own idea?"
> >
> > You're hilarious.
> >
>
> You're a jerk. I'll take hilarious any day.
>
> >> It's GMO free polenta. But I'll try to like it.
> >
>
> > Good for you. I hope you enjoy it. Some time, do a search for
> > "polenta pizza" in Google Images. It will give you loads of other
> > ideas.
>
> There you go, you leanred quotation marks.

I guess you missed my use of them in my initial response.

> I have educated you once again today.

Well, I've learned something about you and your personality from
this and the previous exchange. It reminds me to heed G. B. Shaw's
advice, so appropriate to Usenet, which I will now do. Bye.

--
Silvar Beitel

> wrote in message
...
> On Monday, September 1, 2014 9:04:08 PM UTC-4, Paul M. Cook wrote:
>> > wrote in message
>> ...
>> > On Monday, September 1, 2014 5:47:24 PM UTC-4, Paul M. Cook wrote:
>> >> > wrote in message
>> >> ...
>> >> > On Monday, September 1, 2014 5:34:13 PM UTC-4, Paul M. Cook wrote:
>> >> >> Cook the polenta as instructed. Poor into greased pan, round if
>> >> >> you
>> >> >> have
>> >> >> one. Let cool. Top with sauce, meats (sausage, pepperoni) and
>> >> >> mushrooms
>> >> >> and whatever else. Add mozzarella - lots of it. Drizzle with
>> >> >> olive
>> >> >> oil.
>> >> >> Toss on some grated parmesano. Bake at 350 for 20-25 minutes until
>> >> >> bubbly but only lightly browned.
>> >> >>
>> >> >> Far as I know this is my own idea.
>> >> >
>> >> > Googling "polenta pizza" yields 7,240,000 hits.
>> >>
>> >> How many relevant hits? All you did was find 7 million sites that
>> >> mention
>> >> either polenta or pizza not necessarily both together. Googling is an
>> >> art.
>> >
>> > How many does it take to refute "this is my own idea?"
>> >
>> > You're hilarious.
>> >
>>
>> You're a jerk. I'll take hilarious any day.
>>
>> >> It's GMO free polenta. But I'll try to like it.
>> >
>>
>> > Good for you. I hope you enjoy it. Some time, do a search for
>> > "polenta pizza" in Google Images. It will give you loads of other
>> > ideas.
>>
>> There you go, you leanred quotation marks.
>
> I guess you missed my use of them in my initial response.
>
>> I have educated you once again today.
>
> Well, I've learned something about you and your personality from
> this and the previous exchange. It reminds me to heed G. B. Shaw's
> advice, so appropriate to Usenet, which I will now do. Bye.


May your life be filled with DDT, GMOs and all the hydrocarbons you can
consume.



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"sf" > wrote in message
...
> On Mon, 1 Sep 2014 15:17:17 -0700 (PDT),
> wrote:
>
>> On Monday, September 1, 2014 5:47:24 PM UTC-4, Paul M. Cook wrote:
>> > > wrote in message
>> > ...
>> > > On Monday, September 1, 2014 5:34:13 PM UTC-4, Paul M. Cook wrote:
>> > >> Cook the polenta as instructed. Poor into greased pan, round if you
>> > >> have
>> > >> one. Let cool. Top with sauce, meats (sausage, pepperoni) and
>> > >> mushrooms
>> > >> and whatever else. Add mozzarella - lots of it. Drizzle with olive
>> > >> oil.
>> > >> Toss on some grated parmesano. Bake at 350 for 20-25 minutes until
>> > >> bubbly but only lightly browned.
>> > >>
>> > >> Far as I know this is my own idea.
>> > >
>> > > Googling "polenta pizza" yields 7,240,000 hits.
>> >
>> > How many relevant hits? All you did was find 7 million sites that
>> > mention
>> > either polenta or pizza not necessarily both together. Googling is an
>> > art.
>>
>> How many does it take to refute "this is my own idea?"
>>
>> You're hilarious.
>
> Sheesh. You're sounding just like Yappy now.
>
> It was his own idea. So what if he reinvented the wheel? I've done
> that too... had a brilliant idea that turns out to have been thought
> of 50 million times and recorded with pictures - only I didn't know
> anything about it before I so cleverly thought it up.

yep, it proves he is a creative thinker and his idea is a good one. it
doesn't prove, nor did he claim, that he has abilities unknown to the rest
of mankind.

On 9/2/2014 9:25 AM, Paul M. Cook wrote:
> > wrote in message
> ...
>> On Monday, September 1, 2014 9:04:08 PM UTC-4, Paul M. Cook wrote:
>>> > wrote in message
>>> ...
>>>> On Monday, September 1, 2014 5:47:24 PM UTC-4, Paul M. Cook wrote:
>>>>> > wrote in message
>>>>> ...
>>>>>> On Monday, September 1, 2014 5:34:13 PM UTC-4, Paul M. Cook wrote:
>>>>>>> Cook the polenta as instructed. Poor into greased pan, round if
>>>>>>> you
>>>>>>> have
>>>>>>> one. Let cool. Top with sauce, meats (sausage, pepperoni) and
>>>>>>> mushrooms
>>>>>>> and whatever else. Add mozzarella - lots of it. Drizzle with
>>>>>>> olive
>>>>>>> oil.
>>>>>>> Toss on some grated parmesano. Bake at 350 for 20-25 minutes until
>>>>>>> bubbly but only lightly browned.
>>>>>>>
>>>>>>> Far as I know this is my own idea.
>>>>>>
>>>>>> Googling "polenta pizza" yields 7,240,000 hits.
>>>>>
>>>>> How many relevant hits? All you did was find 7 million sites that
>>>>> mention
>>>>> either polenta or pizza not necessarily both together. Googling is an
>>>>> art.
>>>>
>>>> How many does it take to refute "this is my own idea?"
>>>>
>>>> You're hilarious.
>>>>
>>>
>>> You're a jerk. I'll take hilarious any day.
>>>
>>>>> It's GMO free polenta. But I'll try to like it.
>>>>
>>>
>>>> Good for you. I hope you enjoy it. Some time, do a search for
>>>> "polenta pizza" in Google Images. It will give you loads of other
>>>> ideas.
>>>
>>> There you go, you leanred quotation marks.
>>
>> I guess you missed my use of them in my initial response.
>>
>>> I have educated you once again today.
>>
>> Well, I've learned something about you and your personality from
>> this and the previous exchange. It reminds me to heed G. B. Shaw's
>> advice, so appropriate to Usenet, which I will now do. Bye.
>
>
> May your life be filled with DDT, GMOs and all the hydrocarbons you can
> consume.

Way to show everyone exactly who and what you are.

"Sqwertz" > wrote in message
...
> On Mon, 1 Sep 2014 20:36:38 -0700, Paul M. Cook wrote:
>
>> Not wrong. And polenta is unrefined corn meal as opposed to highly
>> refined
>> wheat. Much lower glycemic index.
>
> Yes wrong: Polenta is refined cornmeal. Supposedly whole grain
> polentas exist, but are hard to find and gritty.
>

Nothing refined about this stuff. I'd call it gritty which is how I like
polenta.




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"sf" > wrote in message
...
> On Mon, 1 Sep 2014 22:53:50 -0700, "Julie Bove"
> > wrote:
>
>>
>> "Paul M. Cook" > wrote in message
>> ...
>> >
>> > "Julie Bove" > wrote in message
>> > ...
>> >>
>> >> "Paul M. Cook" > wrote in message
>> >> ...
>> >>>
>> >>> "Julie Bove" > wrote in message
>> >>> ...
>> >>>>
>> >>>> "Paul M. Cook" > wrote in message
>> >>>> ...
>> >>>>>
>> >>>>> "Dave Smith" > wrote in message
>> >>>>> ...
>> >>>>>> On 2014-09-01 5:34 PM, Paul M. Cook wrote:
>> >>>>>>> Cook the polenta as instructed. Poor into greased pan, round if
>> >>>>>>> you
>> >>>>>>> have
>> >>>>>>> one. Let cool. Top with sauce, meats (sausage, pepperoni) and
>> >>>>>>> mushrooms
>> >>>>>>> and whatever else. Add mozzarella - lots of it. Drizzle with
>> >>>>>>> olive
>> >>>>>>> oil.
>> >>>>>>> Toss on some grated parmesano. Bake at 350 for 20-25 minutes
>> >>>>>>> until
>> >>>>>>> bubbly
>> >>>>>>> but only lightly browned.
>> >>>>>>>
>> >>>>>>> Far as I know this is my own idea.
>> >>>>>>>
>> >>>>>>
>> >>>>>> I have seen similar recipes and they always sounded appealing.
>> >>>>>>
>> >>>>>
>> >>>>> It's easy to make and tastes great. Low(ish) carb, too. Way less
>> >>>>> than wheat flour dough.
>> >>>>
>> >>>> I think you're wrong there! Should have about the same amount of
>> >>>> carbs.
>> >>>
>> >>> Not wrong. And polenta is unrefined corn meal as opposed to highly
>> >>> refined wheat. Much lower glycemic index.
>> >>
>> >> The glycemic index is highly flawed and once you combine other foods,
>> >> totally inaccurate. Polenta is not low carb. If I eat too much of
>> >> it,
>> >> it will spike me just like if I eat too much bread.
>> >
>> > The key word here is "too much." OK two words. Ounce for ounce
>> > polenta
>> > is lower in carbs.
>>
>> Have you got proof of that? Polenta is pretty heavy.
>
> It depends on where you look for information. This website says
> polenta is 15g of carbs per half cup serving (or 30g per cup)
> http://diabeteshealth.com/recipes/read/4.html
> this one says it's 43.45g per 1 cup serving
> http://www.mydietmealplanner.com/cal...p-polenta.html
> and this one says cornmeal (whole-grain, yellow) is 94g per 1 cup
> serving.
> http://nutritiondata.self.com/facts/...d-pasta/5692/2
>
> So, which one do I believe?
>
> What I do believe is this about popcorn
> http://www.shape.com/healthy-eating/...-bread/slide/7

I eat popcorn all the time but never a giant theater tub of it all by
myself. Many years ago I used to be able to do that. And many years ago it
actually tasted good. Now it doesn't. Daughter and I often eat the popcorn
from Target. Those bags are about the size of a paper lunch sack and we
usually eat about 2/3 of it. It's rare for us to finish it. I also pan pop
at home.

What I used to do when we went to the movies a lot was to take a small
plastic bag with me. I'd put popcorn in that and it was enough for me.
Popcorn does have fiber though and they aren't counting that in the article.

Also agree that bagels, juice and smoothies are largely a waste of calories.
If you make a smoothie at home and it is mostly veggies, it's probably fine.
But not what a lot of places pass off as bagels.

Can't say that I agree on the cheese crackers although there are different
brands with different ingredients. But then, from what I gather, some
people mindlessly eat crackers. I am not one of those. I used to eat them
during cross country moves for breakfast. I can't remember what brand but
they were tiny and I ate 7 of them. So it wasn't overkill.

Agree on all the rest.

"Paul M. Cook" > wrote in message
...
>> Have you got proof of that? Polenta is pretty heavy.
>
> A pound of polenta has about 100 grams of carbs. A pound of pizza dough
> has about 200. While I would never say polenta is low carb, it is lower
> than wheat flour by a lot.

Trader Joe's Polenta is in an 18 oz. tube. 5 servings at 15 g of carb per
serving. That's 75 g for 18 oz. Something isn't adding up.

"Paul M. Cook" > wrote in message
...
>
> "Sqwertz" > wrote in message
> ...
>> On Mon, 1 Sep 2014 20:36:38 -0700, Paul M. Cook wrote:
>>
>>> Not wrong. And polenta is unrefined corn meal as opposed to highly
>>> refined
>>> wheat. Much lower glycemic index.
>>
>> Yes wrong: Polenta is refined cornmeal. Supposedly whole grain
>> polentas exist, but are hard to find and gritty.
>>
>
> Nothing refined about this stuff. I'd call it gritty which is how I like
> polenta.

What brand is it?

"Julie Bove" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "Sqwertz" > wrote in message
>> ...
>>> On Mon, 1 Sep 2014 20:36:38 -0700, Paul M. Cook wrote:
>>>
>>>> Not wrong. And polenta is unrefined corn meal as opposed to highly
>>>> refined
>>>> wheat. Much lower glycemic index.
>>>
>>> Yes wrong: Polenta is refined cornmeal. Supposedly whole grain
>>> polentas exist, but are hard to find and gritty.
>>>
>>
>> Nothing refined about this stuff. I'd call it gritty which is how I
>> like polenta.
>
> What brand is it?

Golden Pheasant.




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"Julie Bove" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>> Have you got proof of that? Polenta is pretty heavy.
>>
>> A pound of polenta has about 100 grams of carbs. A pound of pizza dough
>> has about 200. While I would never say polenta is low carb, it is lower
>> than wheat flour by a lot.
>
> Trader Joe's Polenta is in an 18 oz. tube. 5 servings at 15 g of carb per
> serving. That's 75 g for 18 oz. Something isn't adding up.

The label on my local market's premade polenta in a tube has the same
measure. Does seem low.



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"Paul M. Cook" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Paul M. Cook" > wrote in message
>> ...
>>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> On Mon, 1 Sep 2014 20:36:38 -0700, Paul M. Cook wrote:
>>>>
>>>>> Not wrong. And polenta is unrefined corn meal as opposed to highly
>>>>> refined
>>>>> wheat. Much lower glycemic index.
>>>>
>>>> Yes wrong: Polenta is refined cornmeal. Supposedly whole grain
>>>> polentas exist, but are hard to find and gritty.
>>>>
>>>
>>> Nothing refined about this stuff. I'd call it gritty which is how I
>>> like polenta.
>>
>> What brand is it?
>
> Golden Pheasant.

Okay. I don't think we have that here.

On Tue, 2 Sep 2014 23:56:08 -0700, "Julie Bove"
> wrote:

> > Golden Pheasant.
>
> Okay. I don't think we have that here.

Safeway sells it. I didn't see it for the longest time, finally had
someone *show* it to me... and there was no stock on the shelf.
That's why I never saw it, they were always sold out! Now I know what
I'm looking for, it's there - but there usually aren't very many bags
and what's there is at the back of the shelf. You're not going to see
it if you don't know where it's supposed to be or what you're looking
for, so my suggestion is to ask a stocker to show you where it is.

Bob's Red Mill does polenta too. It's a little more expensive than
Golden Pheasant is, so I always see that one on the shelf (different
location and BGM wasn't as popular as it is now back when I was first
looking for polenta).


--
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"sf" > wrote in message
...
> On Tue, 2 Sep 2014 23:56:08 -0700, "Julie Bove"
> > wrote:
>
>> > Golden Pheasant.
>>
>> Okay. I don't think we have that here.
>
> Safeway sells it. I didn't see it for the longest time, finally had
> someone *show* it to me... and there was no stock on the shelf.
> That's why I never saw it, they were always sold out! Now I know what
> I'm looking for, it's there - but there usually aren't very many bags
> and what's there is at the back of the shelf. You're not going to see
> it if you don't know where it's supposed to be or what you're looking
> for, so my suggestion is to ask a stocker to show you where it is.
>
> Bob's Red Mill does polenta too. It's a little more expensive than
> Golden Pheasant is, so I always see that one on the shelf (different
> location and BGM wasn't as popular as it is now back when I was first
> looking for polenta).

My store keeps it next to the dry soup mixes. Shrug.



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"sf" > wrote in message
...
> On Tue, 2 Sep 2014 23:56:08 -0700, "Julie Bove"
> > wrote:
>
>> > Golden Pheasant.
>>
>> Okay. I don't think we have that here.
>
> Safeway sells it. I didn't see it for the longest time, finally had
> someone *show* it to me... and there was no stock on the shelf.
> That's why I never saw it, they were always sold out! Now I know what
> I'm looking for, it's there - but there usually aren't very many bags
> and what's there is at the back of the shelf. You're not going to see
> it if you don't know where it's supposed to be or what you're looking
> for, so my suggestion is to ask a stocker to show you where it is.
>
> Bob's Red Mill does polenta too. It's a little more expensive than
> Golden Pheasant is, so I always see that one on the shelf (different
> location and BGM wasn't as popular as it is now back when I was first
> looking for polenta).
>

We have Bob's here. And some Italian brand.