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 ...
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