Incredibly flavorsome roasted green onions or roasted scallions on a bed of creamy polenta with cheese and a drizzle of cream on top!
Baked Green Onions or Spring Onions
Roasted green onions – where have you been all my life?
I absolutely love scallions or green onions, I have been eating them all my life and my favorite way of eating them is actually raw, dipped in a little bit of salt before each bite, with a slice of bread smeared with cheese and some tomatoes.
Roasting green onions never occurred to me before, but sometime this winter I stumbled upon a few recipes on Pinterest all starring roasted scallions, green or spring onions. I was intrigued and decided to try something similar right away. It was amazing!!!! I
I had actually baked enough onions to feed me and my husband, but I ended up eating them all by myself for lunch and had to cook something else for him in the evening (or he just had some bread and cheese, I don't remember... 🙂 ).
Since then I've roasted scallions several times again, not only as a main dish with polenta but also as a side dish for chicken. They are just so good!!!
Differences between green onions, scallions and spring onions
- Green onions and scallions are the same thing, the long and slender onions, which are harvested when very young, before having the chance of forming the bulb.
- They are less intensive in taste than the spring onions, so the best way to eat them is raw or very slightly cooked.
- The spring onions are harvested later, so they have a rather plump bulb at the base. They are normally planted in autumn and harvested in spring, that is why they are called spring onions.
- Another reason people might confuse these different sorts of onions is the fact that the green onions/scallions are actually called spring onions in the UK and Canada.
- So the best way of telling them apart is the bulb: thick bulb – spring onions. No bulb – green onions/ scallions.
- I use them mostly interchangeably, I buy, cook, and eat what I find.
- Still, if you don't like a too strong onion taste, then use green onions/ scallions when you plan to leave the onions raw, the spring onions have a stronger taste.
- I used green onions or scallions in this recipe, but you can definitely replace them with spring onions.
- When making basic polenta I normally only use water and less than in this case.
- I chose to use some milk and more liquid because I wanted a creamier polenta.
- You can, of course, make the polenta according to your taste, and please read the packet's instructions, the liquid amount you need and the time of cooking can vary.
- If you use only use water and leave out the cheese, this dish will be vegan.
How to serve?
- Serve the baked green onions or scallions on polenta, as suggested.
- However, that is not the only way to serve them.
- Have them as a side dish for chicken or fish dishes.
- They would also make a great side dish for meatballs or pork tenderloin.
- And for a change, you could also try these amazing roasted leeks.
More green onion recipes?
Baked Sweet Potatoes with Camembert - Velvety, baked sweet potatoes topped with Camembert and green onions.
Easy Quiche with Cheese and Green Onions - Perfect for brunch, a picnic or another casual gathering with friends.
Beef, Rice Noodle Bowl - A simple and very aromatic rice noodle bowl with beef, soy sauce, green onions and sesame seeds, really quick and delightful.
Spaghetti with Green Onions - Comforting spaghetti with a creamy yet skinny sauce full of veggies.
Sticky Roasted Chicken Legs - Sweet and sticky chicken legs glazed with mango chutney and roasted with potatoes and green onions.
Pin it for later!
Roasted Green Onions (Roasted Scallions)
- Green onions See note:
- 2 bunches green onions scallions or spring onions
- ½ teaspoon hot paprika powder
- 1 teaspoon sweet paprika powder
- 1 tablespoon olive oil
- 1 teaspoon coarse sea salt
- Polenta optional:
- 150 g/ 5.3 oz/ 1 cup polenta
- 400 ml/ 13.5 fl.oz/ 1 ¾ cups milk
- 500 ml/ 17 fl.oz/ 2 ¼ cups water
- fine sea salt to taste
- 100 g/ 3.5 oz feta cheese sheep or cow
- a few tablespoons of single cream to drizzle on top
Roasted green onions:
- Preheat the oven to 210 degrees Celsius/ 425 degrees Fahrenheit. Top and tail the green onions, leaving the trimmed green tops on. Wash them and pat them dry. Slice the onions lengthwise in half.
- Whisk together both kinds of paprika and olive oil. Massage the onions with the mixture and place them on a baking sheet lined with baking paper. Sprinkle with coarse salt and roast for 15 minutes, flipping halfway through.
- Heat the milk and the water in a large pot. Add salt to taste, about 1 teaspoon. Just before the liquid starts to boil, add the polenta slowly while stirring all the time.
- Cook the polenta according to the packet's instructions, mine takes about 40 minutes but the cooking times can differ a lot.
- Pour the polenta on a platter, arrange the onions on top, sprinkle with cheese, and drizzle with a little bit of cream, if desired.
Angie@Angie's Recipes says
O yes, green onions...my favourite too. Just got a few of bunches from ALDI too. This looks really tasty and flavourful!
Thank you, Angie. I always have a bunch of green onion in the fridge, can't do without them.
Meghan | Fox and Briar says
I have never roasted green onions but it looks and sounds incredible! Love the addition of goat cheese too - everything is better with goat cheese! 🙂
You're right! Goat cheese is always a winner. 🙂
Cheyanne @ No Spoon Necessary says
OMG, I LOVE roasted green onions - SO GOOD! And I happen to adore polenta, so this side dish is looking all sorts of perfect to me! Plus you added goat cheese, so I definitely want to hug you. 😉 Cheers, girl!
Thank you, Cheyanne. 🙂
I think soft polenta makes for an ultimate bowl of comfort food. I often make it but cut them in different shapes after cooling.
I do that sometimes too and then grill or fry them.
Denise Browning@From Brazil To You says
Adina, my dear, what a view! I am a huge fan of creamy polenta -- I could eat it by itself with a big smile on my face.
Same here, Denise!
Jess @ Sweetest Menu says
Wow yum, what a gorgeous dish! Looks like it popped straight out of a restaurant!!
Thank you, Jess, that is so nice of you to say. 🙂
Thao @ In Good Flavor says
I love this side dish, Adina! The roasted green onions and polenta is a great combination. I've got to try this!!
Thank you and I hope you like it, Thao.
Kathy @ Beyond the Chicken Coop says
I love polenta. I think it's a perfect comfort food. I like to grill my green onions when I'm BBQing something. This is something I need to try.
Definitely grilling them this summer.
Anu - My Ginger Garlic Kitchen says
Roasting green onions sounds like a fantastic idea, Adina. And they sure must have tasted heavenly with the creamy polenta. Can't wait to try!
I hope you do, Anu!
Kate @ Framed Cooks says
I can't believe this perfect combo never occurred to me, so thank goodness it occurred to YOU! Have you ever tried Anson Mills polenta? It's the best. 🙂
I don't know Anson Mills polenta, we don't have it here. I buy my polenta mostly in the Turkish store, it takes 40 minutes to cook but it's worth it.
I also enjoy green onions and mostly use it in stir-fries or as a garnish but in the summer, I sometimes have my husband throw it on the grill to char and put into our salads. It gets so nice and sweet. I love how this looks on top of that creamy polenta. I want to dig in! : )
I will have to grill them as well in summer, never thought of it before.
Lisa | Chocolate Meets Strawberry says
Adina this looks so delicious and comforting! The perfect kind of dish to sit down to after a long day when it's cold outside. I think it's lovely that you've given the dish your own Romanian touch to remind you of home! 🙂
Thank you, Lisa. Polenta and scallions are really so "home" for me.
I am just loving your series Adina! Green onions are my favorite. I can't wait to try this gorgeous creamy cheesy dish although I might have trouble sharring those roasted green onions too 🙂
Rosa | For the Love of Italian Cooking says
This sounds delicious!! I love the flavours! I haven't made polenta in a long time (my kids didn't like it when I made it years ago, when they were younger), but I should give it another go. This sounds like a great recipe. 🙂 Do you your kids like polenta?
My kids love polenta, especially my son, he wishes me to cook it at least once a month, their favorite way to eat it is with cheese (feta or gouda) and yogurt. The roasted green onions are more something for the mama. 🙂