Parmesan Polenta Fries with Tomato Marmalade

Yield: 8 servings.

3 cups milk
1 cup chicken stock
11⁄2 cups polenta
1 tsp. coarse kosher salt
to taste, pepper
1⁄2 cup Parmesan cheese, grated
1⁄4 cup olive oil
2 medium tomatoes
11⁄2 Tbsp. olive oil
2 medium red onions, slivered
zest and juice of 1 lemon
2 Tbsp. water
1 Tbsp. cider vinegar
1 Tbsp. brown sugar
to taste, salt and pepper
for frying, olive oil
1 cup flour, seasoned with salt and pepper
to taste, sea salt and pepper
1 tsp. fresh rosemary, minced

Bring milk and stock just to a boil in large saucepan. Slowly whisk in polenta, stirring constantly. Stir in salt; turn down heat to low. Continue stirring until polenta becomes very thick and begins to pull away from sides of pan. Stir in cheese; season with salt and pepper.

Remove from heat. Line 9” x 13” sheet pan with parchment paper or nonstick foil and brush with olive oil. Spread polenta to 1⁄2” thickness on sheet. Cover loosely and refrigerate at least 2 hours.

Meanwhile, blanch tomatoes briefly in boiling water. Remove to water/ice bath to stop cooking. Peel and cut tomatoes in large dice.

Heat oil to depth of about 2 inches in large heavy skillet over medium-high heat; add onions. Cook 2 to 3 minutes or until lightly browned. Reduce heat to low; continue cooking about 5 minutes or until softened. Add tomatoes, lemon zest and juice, water, vinegar, brown sugar, salt and pepper. Cook over medium heat until thickened, stirring occasionally. Remove from heat; cover and refrigerate until chilled.

Cut chilled polenta into strips, about 4” x 1⁄2”. Heat oil in large heavy skillet to about 365°F. Dredge polenta fries in flour to coat evenly. Shake off excess. Fry polenta fries until crisp and golden brown on all sides. Remove to paper toweling to drain. Sprinkle with sea salt, pepper and rosemary. Serve with chilled marmalade.

Photograph and recipe: Wisconsin Milk Marketing Board