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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