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Summer Polenta with Chimichurri & Cherry Tomatoes


2 cups milk
1 cup polenta
3 tablespoons unsalted butter
1 cup parsley, coarsely chopped
Olive oil
2 teaspoons lemon peel, grated
1 clove garlic
Salt and pepper to taste
1 pint cherry tomatoes, quartered
1 cabernet onion, thinly sliced


  1. Bring milk and 2 cups water to a boil. Lower heat to medium-low and add polenta. Cook, stirring, until thick and creamy, 8-10 minutes. Add butter and salt to taste. Keep warm.
  2. In a food processor, combine parsley, 3 tablespoons olive oil, lemon peel, and clove garlic until finely chopped. Add salt to taste. Set aside.
  3. Toss tomatoes, onion, and a pinch of salt and pepper in a bowl with 2 tablespoons olive oil.
  4. To serve, divide polenta between plates; top with tomato salad and drizzle with chimichurri sauce.