1. Place stock, milk, cream, garlic, thyme and salt in 2 quart to gallon sauce pan, bring to boil
  2. Whisk in cornmeal, lower heat to simmer, constantly stirring
  3. Add cheese and butter, mix til butter is melted
  4. Place even layer of polenta ion an oiled sheet pan, cool til nice and stiff
  5. Cut into strips, the size of fries, lay out on sheet pan, drizzle with olive oil and place in oven at 425 for 15-20, until desired crispiness
  6. In a mixing bowl, break up black garlic cloves, add Italian parsley, lemon and mayo. Salt and pepper as needed
  7. Heat Stancato’s Authentic Meat Sauce in a Sauce Pan
  8. Remove polenta fries from oven, place on plate or serving platter, top with Stancato’s Meat sauce, then shredded Aged Provolone, followed by garlic parsley aioli
  9.  Enjoy