Friday Foodie

This week featuring recipes from With Food + Love.  Fabulous recipes, gorgeous pictures, what more could you ask?

She makes spring onions special:

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 would also}
• 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}.

Discusses Booze and a trip to Sag Harbor:

And does beautiful things with Eggplants and Heirloom Tomatoes: