In a large mixing bowl, combine all the dry ingredients: polenta, flour, salt, baking soda, and baking powder.
Add the grated onion, eggs, buttermilk, and honey. Mix with a rubber spatula until all ingredients are just incorporated. The finished batter should be slightly firmer than standard pancake batter.
Pour neutral oil into a heavy-bottomed pot, Dutch oven, or cast-iron skillet, ensuring the oil is deep enough for deep-frying. Heat the oil to 325°F.
Using a 1.5-ounce to 2-ounce scoop, gently drop the batter directly into the hot oil. Cook for 3–4 minutes until they are evenly golden brown.
The hush puppies are fully cooked when they float. To confirm, insert a toothpick or fork into the center; if it comes out clean, they are done (the 'toothpick test').
While the hush puppies cook, gently pre-warm the butter and chopped scallions together (do not brown the butter).
Once cooked, toss the hush puppies immediately in the warm butter and scallion mixture, or reserve the scallion butter for a dipping sauce.