Pescatarian Chimichurri Corn Polenta

Total time45 min

Prep time15 min

Cook time30 min

5.0

(21)

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Ingredients

4 servings

For the polenta

3 cups water
1 cup lactose-free milk
1 cup coarse-ground polenta (not instant)
1 cup fresh or frozen corn kernels
2 tbsp unsalted butter
1 oz parmesan cheese, finely grated (about ¼ cup)
Chef's tip
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
¾ tsp fine salt, plus more to taste
¼ tsp black pepper

For the chimichurri

1 cup fresh flat-leaf parsley leaves and tender stems, finely chopped
2 tbsp fresh oregano leaves, finely chopped
3 tbsp garlic-infused olive oil
2 tbsp red wine vinegar
¼ tsp red pepper flakes
¼ tsp fine salt

For serving

2 tbsp scallion greens, thinly sliced (optional)

Instructions

1
Make the chimichurri: combine the parsley, oregano, garlic-infused olive oil, red wine vinegar, red pepper flakes, and 1/4 tsp salt in a small bowl. Stir well and set aside to let the flavors develop while you cook the polenta.
2
Combine the water and milk in a medium saucepan and bring to a gentle boil over medium-high heat.

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