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Summer Polenta with Chimichurri and Tomatoes

Creamy polenta gets a makeover with a fresh summer tomato salad and a bit of brightness from chimichurri. From: saveur.com Serves 4.

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 red wine vinegar
4 cloves garlic
1/2 cup jalapeno, stemmed and seeded
12 oz. Kosher salt and freshly ground black pepper
1/2 cup olive oil, plus 2 Tbsp.
12 oz. cherry tomatoes, quartered

Bring milk and 2 cups water to a boil in a 4-qt. saucepan over high; lower heat to medium-low and add polenta. Cook, stirring, until thick and creamy, 8-10 minutes. Add butter, creme fraiche, and salt to taste; keep warm.

In a food processor, combine the parsley, cilantro, oregano, vinegar, garlic, jalapeno, salt, and pepper. While pulsing the food processor, drizzle in ½ cup of the oil until the mixture becomes a creamy yet slightly coarse sauce. Transfer the chimichurri sauce to a bowl and set aside.

Toss remaining olive oil, the tomatoes, red onion, salt, and pepper in a bowl; set aside.

To serve, divide polenta between plates; top with tomato salad and drizzle with chimichurri.