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1
In a large saucepan, melt the butter in the olive oil.
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2
Add the garlic and cook over moderate heat until fragrant, about 1 minute.
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3
Add the water, cream and milk and bring to a boil.
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4
Gradually whisk in the polenta until smooth.
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5
Cook over moderate heat, whisking often, until thickened, about 3 minutes.
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6
Stir in the cilantro, season with salt and pepper and let cool to warm, about 10 minutes.
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7
Lay out three 12-by-12-inch pieces of foil on a work surface.
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8
Spoon the polenta in the center of the foil pieces in a long strip, leaving 2 inches at the edge.
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9
Bring the foil up and over the polenta and roll it into three 2-inch-wide logs.
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10
Refrigerate for about 1 hour, until firm.
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11
Preheat the oven to 350.
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12
In a small saucepan, heat the 2 tablespoons of olive oil.
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13
Add the garlic and cook over moderate heat until fragrant, about 1 minute.
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14
Scrape into a small bowl and let cool.
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15
Blend in the butter, cilantro, parsley and lemon juice and season with salt and pepper.
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16
Unwrap the polenta logs and slice each one crosswise into 3/4-inch-thick rounds.
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17
In a large nonstick skillet, heat 1/8 inch of olive oil.
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18
Add one-third of the polenta rounds and cook over high heat, turning once, until browned, about 2 minutes per side.
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19
Transfer to a large rimmed baking sheet and repeat with the remaining polenta rounds.
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20
Reheat the rounds in the oven and transfer to plates.
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21
Dollop the polenta with the chimichurri butter and serve hot.
