Directions
Step 1
Make the polenta: To a medium pot, add the milk and a couple of cups of water and produce to a boil over excessive warmth. Flip the warmth to medium-low, add the polenta, and cook dinner, stirring regularly, till thick and creamy, 8–10 minutes. Add the butter and crème fraîche and season to style with salt. Put aside and hold heat.
Step 2
Make the chimichurri: To a meals processor, add the parsley, cilantro, oregano, vinegar, garlic, and jalapeño. Season to style with salt and black pepper. With the machine working, drizzle in ½ cup of the oil till the combination turns into a creamy but barely coarse sauce. Switch the chimichurri to a medium bowl and put aside.
Step 3
In a separate medium bowl, toss collectively the tomatoes, crimson onion, and remaining oil. Season to style with salt and black pepper.
Step 4
Divide the polenta amongst 4 shallow bowls or plates, high with tomato salad, drizzle with chimichurri, and serve.
