3 cups milk
1 cup chicken stock
1 1/2 cups polenta
1 teaspoon coarse kosher salt and pepper to taste
1/2 cup Wisconsin Parmesan Cheese, grated
1/4 cup olive oil
2 medium tomatoes
1 1/2 tablespoons olive oil
2 medium red onions, slivered
Zest and juice of 1 lemon
2 tablespoons water
1 tablespoon cider vinegar
1 tablespoon brown sugar
Salt and pepper to taste
Olive oil for frying
1 cup flour, seasoned with salt and pepper
Sea salt and pepper
1 teaspoon fresh rosemary, minced
Bring milk and stock just to 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 x13-inch pan with sides with parchment paper or nonstick foil and brush with olive oil. Spread polenta to 1/2-inch 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 in strips, about 4x1/2 inches. Heat oil in large heavy skillet to about 365°F. Dredge polenta fries in flour to coat evenly. Shake off excess. Fry polenta fries in batches 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.