Spring has come and gone over here and summer seems to be in full swing. The weather is beautiful and everything is lush and green. The last month has been a bit of a roller coaster on my end filled with both funerals and celebrations. Though it’s been a bit rough, I’m happy to be at home starting to get my life back in order and this blog back alive! These Spring Onion Polenta Pancakes were planned to up on the blog quite awhile ago, but since these lovely onions are still perfectly in season, I’d love to share this recipe with you!
One of the things I love about food is that similar versions of so many recipes can be found around the world in most cultures. Take pancakes for example – there are the ever so famous English and American pancakes, not forgetting French crepes and galettes, along with the Dutch mini poffertjes. In India, you have dosas and in Italy you have chickpea socca.
An absolute favorite of mine is the Chinese scallion pancake. Quite a while ago a Chinese friend of mine taught me how her family makes this delicious pancake. Since then I have learned other methods, but this pancake still remains a staple in our house! It’s especially delicious with a thin omelet layered on top and dipped in a sriracha, soy and sesame oil sauce. Yum!
This polenta pancake is inspired by those flavors. It’s a similar flavor profile but with a completely different texture. Unlike the traditional version, this one is gluten free and probably a slight bit healthier too. I like it as a light lunch or even a snack, but to make it more substantial a thin omelette or poached egg would go nicely.
What’s your favorite pancake?
Spring Onion Polenta Pancake
- 1/2 cup slow cooking polenta
- 1 1/2 cup water
- 1/8 tsp salt
- 1/4 tsp sesame oil, plus extra to finish
- 1 tbsp roasted sesame seeds, plus extra for garnish
- 1-2 spring onions
- 2 tbsp soy sauce
- 1 tsp sriracha
- 1/2 tsp sesame oil
In a small saucepan over medium heat combine the polenta and water. Cook for about 20 minutes stirring often until the mixture is thick and coats the back of a spoon. Add the salt, sesame oil and roasted sesame seeds and stir to combine.
Preheat the oven on the grill setting. Transfer the polenta to a oven safe shallow frying pan and spread evenly to the edges. Slice the spring onions lengthwise and arrange on top of the polenta.
Place under the grill for about 5 minutes until the spring onions are crispy. Finish with a drizzle of sesame oil and roasted sesame seeds.
Combine the soy sauce, sriracha and sesame oil in a small bowl to make the dipping sauce. Serve with the warm polenta pancake.