Summer Polenta with Chimichurri and Tomatoes
Ingredients
- 2 cups milk
- 1 cup polenta (about 6 ounces)
- 3 tbsp. unsalted butter
- 2 tbsp. creme fraiche
- 1 cup packed parsley leaves
- 3⁄4 cup packed cilantro leaves
- 1⁄4 cup packed fresh oregano leaves
- 1⁄4 cup red wine vinegar
- 1 clove garlic
- 1⁄4 cup jalapeño, stemmed and seeded
- Kosher salt and freshly ground black pepper
- 1⁄2 cup olive oil, plus 2 Tbsp.
- 12 oz. cherry tomatoes, quartered
- 1⁄2 red onion, thinly sliced
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