Red Meat Allergy Friendly Chimichurri Corn Polenta
Total time45 min
Prep time15 min
Cook time30 min
5.0(21)
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Learn more →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 tipChoose 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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