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 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.