Creamy Polenta with Chimichurri and Tomatoes Recipe | Saveur

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