Seed Oil Free Chimichurri Corn Polenta

Total time45 min

Prep time15 min

Cook time30 min

5.0

(21)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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)
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!