Wisconsin Parmesan-Polenta Fries With Tomato Marmalade

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Wisconsin Cheese


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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

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