1. In a pot, bring chicken stock and milk to a boil. Then whisk in cornmeal until smooth. Turn heat down to medium and cook for another 8-10 minutes, stirring frequently.
2. Remove from heat and stir in lemon juice, parmesan, thyme, and salt.
3. Immediately transfer to a parchment-lined rimmed baking tray. Smooth the surface to about a 2-inch thickness. Cover with plastic wrap and chill for about 2 hours to firm up.
4. Meanwhile make the aioli: blend roasted garlic, lemon juice, egg, salt and pepper and whisk them in a bowl. Slowly add olive oil, whisk until fully emulsified. Chill in the fridge.
5. Preheat oven to 450F. Slice polenta into strips and place them on a greased baking sheet.
6.  Drizzle more olive oil on top and bake for 15 minutes.
7.  Flip the polenta fries and continue baking for another 10-15 minutes or until crispy and browned on the edges.

= ONION DIP =

1. Heat oil in heavy-bottom pan or Dutch oven heat oil over medium heat. Add onions, shallot, and thyme. Let cook until onions are very soft and caramel in color, 45 to 60 minutes.
2. Add vinegar and Worcestershire sauce; let cook until slightly thickened, about 15 minutes. Season with salt and pepper; remove from heat and let cool to room temperature.
3. Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sour cream, and mayonnaise until fluffy, about 5 minutes.
4.  Add cooled onions and celery salt; stir to combine. Transfer to refrigerator to chill at least 2 hours and up to 2 weeks