Hot Polenta Bowl topped with Chimichurri

Let's begin with the SAUCE — Bright and vibriant, Chiichurri is a sauce that originates in Argentina. It’s great drizzled over sautéed mushrooms, grilled vegetable, grilled meats such as chicken, steak and fish. Also a great addition to rice or grain bowls. One of our favorite restaurants in Wichita, KS (Sabor) serves it as a dipping sauce with their fried plantains. So EASY and Versatile! The ingredients can also be blended until they are smooth, creating a tasty marinade that adds a pop of flavor.   

Chimichurri Sauce

1/3 cup extra-virgin olive oil

2 tablespoons white wine vinegar

1 garlic clove, minced

1/2 teaspoon sea salt

1/4 teaspoon dried oregano

1/4 teaspoon red pepper flakes

1/4 teaspoon smoked paprika

1/2 cup finely chopped fresh flat-leaf parsley, (from about 1 bunch of parsley, coarse stems removed)

1. In a small bowl, whisk together the olive oil, vinegar, garlic, salt, oregano, red chili flakes, and smoked paprika. Stir in the parsley. Alternatively, you could combine the ingredients in a mortar and pestle or with a few pulses in a food processor.
2. Season to taste and serve as a sauce over roasted or grilled vegetables.

Note: Save the flavor of fresh garden herbs by making extra chimichurri and then storing it in the freezer in ice cube trays; pop out the cubes once frozen and store in a freezer-safe bag. When ready to use, thaw as many cubes need at room temperature.

----------------------------

The following recipe is a remake of one I made earlier: Polenta Spoons with Caramelized Mushrooms. Instead of an appetizer the components are turned into a main dish . . . and the extra addition of Chimichurri takes this creamy, comforting dish over the top! 

Mushroom Topper

Hot Polenta Bowl topped with Chimichurri

Batch of Creamy Polenta

Batch of Sautéed or Caramelized Mushrooms (I used crimini)

Batch of Chimichurri Sauce

1. Assemble hot polenta in bowls. 
2. Top with sautéed or caramelized mushrooms and drizzle generously with chimichurri.
3. Serve with additional chimichurri on the side.