Roasted Spring Onions with Polenta

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  • 1-2 bunches of spring onions
  • ½ teaspoon hot paprika
  • 1 teaspoon sweet paprika
  • 1 tablespoon olive oil
  • 1 teaspoon coarse sea salt, or to taste

Polenta (optional):

  • 1 cup polenta (150g)
  • 1¾ cups milk (400ml)
  • 2¼ cups water (500ml)
  • fine sea salt, to taste
  • 100g feta cheese
  • a few tablespoons of thickened cream to drizzle on top, if desired


Roasted green onions:

  1. Preheat the oven to 210 degrees Celsius. Top and tail the green onions, leaving the trimmed green tops on. Wash them and pat them dry. Slice the onions lengthwise in half.
  2. 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.


  1. 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.
  2. Cook the polenta according to the packet’s instructions, mine takes about 40 minutes but the cooking times can differ a lot.
  3. Pour the polenta on a platter, arrange the onions on top, sprinkle with cheese, and drizzle with a little bit of cream, if desired.

See original recipe at for more detailed notes, nutritional information and more!


View more recipes featuring seasonal ingredients from the Green Connect farm here.