Okay before we talk about how in love I am with spring onions lately, and how amazing creamy coconut polenta is when infused with red curry, I wanna tell you a story. During the months of April + May I spent more time away from my home, than living in it.
After five long, exhausting and exhilarating weeks of travel, I came back to Philadelphia. I slept for a whole day. I unpacked my bags. I cleaned my disheveled home. Then I went straight to work. I creaked open my laptop, replied to all those unanswered emails, got my butt back in my kitchen, cooked + created up a storm, posting a few new recipes, obsessed over leaving so much of my work unattended for far too long, became overwhelmed with overwhelm and then had a breakdown.
Like a straight-up nervous breakdown. So many things to do, so little time to do it. This cycle with me never ends.
So – I did a lot of soul searching. I took a break from posting on my blog. I read this article. I realized that I couldn’t do it all anymore. I cannot be an equally amazing wife, sister, daughter, friend, blogger, full-time health coach, part-time nanny and sometimes bartender. Doing eight things with all your energy doesn’t make you really amazing at all eight things, it just makes you kinda mediocre at eight things, really burned out and angry at yourself for trying so hard and still failing.
You see, I’ve been here before, this is a very familiar place for me; I had a breakthrough.
I am enough. I am doing enough.
So – back to these AMAZE-zing spring onions. If you follow me on Instagram, you might already know that I’m pretty obsessed with all things local veg and such. Last week I got my first Philly FoodWorks CSA delivery. The box was bursting with vibrant seasonal goodness. Asparagus, rhubarb, arugula, radishes, basil, green lettuce, and these drool worthy spring onions.
SIDE NOTE – if you live in the Philly area and you’re still looking to join a summer CSA program, it’s not too late. You can still join the Philly FoodWorks CSA program at anytime by clicking here.
Spring onions, whoa, I’m like crazy obsessed with these babies right now. They kinda look like larger green scallions, but also like miniature onions because that’s what they are. They can come in both white and red-purplish varieties. I got a beautiful bunch of white babies from my CSA share and then I found a gorgeous bunch of purple ones at my farmers’ market on Sunday.
Rub ’em down with a little red curry action and toss ’em over some creamy red curry and coconut infused polenta and POW.
Red Curry Roasted Spring Onions with Creamy Coconut Polenta
This totally takes just 20 minutes to make + it will serve 4 people.
Ingredients:
- 2 – 3 bunches of spring onions, green scallions or leeks
- 1 tablespoon coconut oil
- 2 tablespoons red curry paste
- 1 teaspoon sea salt + more for finishing
- 3/4 cup organic polenta, I use Estancia Polenta because it cooks so fast!
- 2 cups filtered water
- 1 cup full fat or light coconut milk
- 1/2 teaspoon garlic granules
- 1 tablespoon fresh chives
- pinch or two of crushed red pepper flakes, optional
Preheat your oven to 425 degrees.
To prepare the spring onions, trim or cut the roots off the bulb completely, then trim the green tops, leave about 6 inches intact. Slice the onions in half lengthwise. Whisk together 1 tablespoon of the red curry past and the coconut oil in a small mixing bowl. Then massage the spring onions with the mixture.
Line a baking sheet with parchment and lay the spring onions flat. Sprinkle with sea salt and roast for 15 minutes, flipping halfway through.
While the spring onions are roasting, prepare your polenta by whisking together the 1 tablespoon red curry paste, 1 teaspoon sea salt, garlic granules, water and coconut milk. In a large frying or sauce pan bring the coconut broth to a simmer. Once the broth is simmering add in the polenta, very slowly while stirring. The Estancia Organic Polenta brand will only take just 1 minute to cook; to avoid clumps, stir the entire time.
Once the polenta is done cooking, divide it into 4 bowls. Serve with the spring onions whole or chopped up on top with a sprinkle of fresh chives, crushed red pepper and a light drizzle of more coconut milk {if have more laying around}.
{{disclaimer}} This post is in partnership with Philly FoodWorks, this supports the continued growth and development of my site. All opinions are my own.
Sarah says
Love this dish! Spring onions and curry, um, yum!
And I love your spirit! You are enough :) thank you for sharing!
Much love.
Sherrie says
Awe thanks Sarah!! Thanks for reading friend <3
healthy weight loss tips says
I really like onion fries.Gonna to try this too.
Grace @ FoodFitnessFreshAir says
This post resonates with me a lot. Last year I was literally doing ten trillion things, jobs, projects, etc. And then I stepped back, and realized, yes, these are all my passions, but this isn’t fun anymore. And I realized my focus would be better spent towards 50% of what I was doing. So I’ve learned to relax a lot – which is hard for someone going a billion directions with a ton of interests. But so, so worth it. So I feel you!
I also have to say, this recipe looks amazing. Dylan really hooked you up with those beautiful red onions!
Sherrie says
Thanks Grace!! Wellll when I was at the Headhouse Market on Sunday I saw some purple spring onions, so I did a little combo action with the white ones from Philly FoodWorks ;)
Speaking of – that’s my favorite market of the city, I feel Sunday never comes soon enough, I know who wishes for Sunday to come as fast as it can, haha, the girl obsessed with vegetables. Some day we must connect in person!
XO SHERRIE
Zoe @ One Beet says
You are more than enough! You are fabulous, creative, and inspiring! And these spring onions look to-die-for. I 100% share your obsession with them and can’t wait to give this version a try.
Sherrie says
Awwwe Zoe you are TOO kind!! This flavor combo is kinda AMAZE-zing, you’ll LOVE it..
Jen says
I have to try those ramps they look great! I am obsessed with polenta and am always finding ways to be creative with it. Thanks for posting.
Sherrie says
You got it Jen! Thanks for reading <3
Ashley says
This is absolutely stunning! I am in love with polenta, so I know this would be spectacular.
Courtney @ The Fig Tree says
Oh wow! This looks amazing. Love the idea of creamy coconut polenta. The perfect canvas to so many things. Beautiful photos!
Sherrie says
Thanks Courtney!! And enjoy, this one is real keeper ;)
Kimberley says
It’s funny – I made such a similar recipe for my cookbook, but it was drastically changed in the end. There’s a photo I took, though, of that version that looks almost identical to this. I like yours better, though: all that coconut milk and curried goodness. YES.
Sherrie says
That’s crazy!! Great minds think alike.
Your book has been pre-ordered – yay! I cannot wait to get it in my hands; your work, your photos, it’s all so very wonderful.
XO SHERRIE
Julia says
I really enjoyed reading this post. I can completely relate to you in the I-must-be-all-things-and-get-all-the-shit-done sort of way. Every once in a while, we do need a breather from life and remind ourselves we’re human and we don’t have super powers. You’re juggling so much and you should be so proud of what you do!!
This polenta looks ah-may-ziiiing!! I LOVE red curry and am dying to try this! Plus, roasted green onions?! You genius, you!!
xo
Sherrie says
Awe thanks Julia!! XOX
Meg @ BeardandBonnet says
I love this so much!!! Polenta is pretty much my favorite. I cannot wait to give this a try. Pinned!
Chloé says
Just reading this now and loving it. I, too, hear you. I feel like I am doing everything half way right now, and I hate it. Giving myself until July to figure out a solution, let’s see…
Wally says
This looks pretty awesome to me…anything with coconut and curry is good to me…can’t wait to try this!
Barbara Alfeo says
I absolutely love your recipes! I am writing vegetarian recipe round-ups on my blog to encourage people to try Meatless Monday (everyone has to start somewhere) and would love to feature you. Is it alright if I share this link to your recipe?
Sherrie says
Hi Barbara – sure thing. You can share a link for your readers to get the recipe here, but please don’t share the recipe in its entirety.