Recipes
Creamy Polenta with Chimichurri and Tomatoes
Give cornmeal a summer makeover with a simple salad and a bright herb sauce.
- Serves
4
- Time
30 minutes
While polenta is often associated with wintery comfort foods, SAVEUR contributing editor Farideh Sadeghin decided to make a quick summery version. Homemade chimichurri and a simple tomato-onion salad offset the richness of the creamy dish. Throw an egg or some scallops or skirt steak on top or serve the polenta as is—either way, it’s bound to be one of the best things you’ll eat all summer.
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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Instructions
Step 1
Make the polenta: To a medium pot, add the milk and 2 cups of water and bring to a boil over high heat. Turn the heat to medium-low, add the polenta, and cook, stirring frequently, until thick and creamy, 8–10 minutes. Add the butter and crème fraîche and season to taste with salt. Set aside and keep warm.
Step 2
Make the chimichurri: To a food processor, add the parsley, cilantro, oregano, vinegar, garlic, and jalapeño. Season to taste with salt and black pepper. With the machine running, drizzle in ½ cup of the oil until the mixture becomes a creamy yet slightly coarse sauce. Transfer the chimichurri to a medium bowl and set aside.
Step 3
In a separate medium bowl, toss together the tomatoes, red onion, and remaining oil. Season to taste with salt and black pepper.
Step 4
Divide the polenta among four shallow bowls or plates, top with tomato salad, drizzle with chimichurri, and serve.
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