Creamy Polenta with Chimichurri and Tomatoes Recipe
Creamy polenta gets a welcome refreshing crunch from a summer tomato and onion salad, and a bit of brightness from homemade chimichurri.
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Ingredients
- 2 cups milk
- 1 cup polenta (about 6 oz.)
- 3 Tbsp. unsalted butter
- 2 Tbsp. crème fraîche
- Kosher salt
- 1 cup packed parsley leaves
- ¾ cup packed cilantro leaves
- ¼ cup packed fresh oregano leaves
- ¼ cup red wine vinegar
- 1 garlic clove
- 1 jalapeño, stemmed, halved, and seeded
- Freshly ground black pepper
- ½ cup plus 2 Tbsp. olive oil
- 12 oz. cherry tomatoes, quartered
- ½ red onion, thinly sliced
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