Name: Basil-Ricotta Polenta Bowl with Peach, Tomato, Arugula & Almond Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: ⅓ cup almonds; 1 ½ (142 g) pkg baby arugula; 1774 ml chicken or vegetable broth; 1 small pkg fresh basil; 1 ½ small pkgs grape tomatoes; 6 peaches; 1 ½ cups polenta (cornmeal); 1 ½ (425 g) pkgs ricotta cheese; 2 shallots; apple cider vinegar; black pepper; Dijon mustard; extra virgin olive oil; honey; salt

Basil-Ricotta Polenta Bowl with Peach, Tomato, Arugula & Almond SaladBasil-Ricotta Polenta Bowl with Peach, Tomato, Arugula & Almond Salad — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

⅓ cup almonds

1 ½ (142 g) pkg baby arugula

1774 ml chicken or vegetable broth

1 small pkg fresh basil

1 ½ small pkgs grape tomatoes

6 peaches

1 ½ cups polenta (cornmeal)

1 ½ (425 g) pkgs ricotta cheese

2 shallots

apple cider vinegar

black pepper

Dijon mustard

extra virgin olive oil

honey

salt

Instructions

In a large pot, bring broth to a boil. Reduce heat to low and gradually add polenta in a thin steady stream, while whisking, until the polenta is incorporated into the liquid. Cook, stirring occasionally, until polenta is soft and the texture is creamy, 15-25 minutes.

Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Place oil, vinegar, honey, Dijon, salt, and pepper in a large bowl; whisk to combine the dressing.

Peel and mince shallots; add to the bowl with the dressing.

Halve tomatoes and add to the bowl.

Quarter peaches lengthwise (around the pit); twist quarters to separate, then remove and discard pits. Medium dice each quarter and add to the bowl; stir to combine.

Roughly chop almonds and set aside.

When the polenta is almost done, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

Add half of the basil to the bowl with the tomatoes and peaches (reserve the rest of the basil for the polenta).

Add arugula and almonds to the bowl; toss to combine the salad.

When the polenta is done, add ricotta, salt, and pepper; whisk until smooth and creamy.

To serve, divide polenta and salad between bowls; sprinkle reserved basil over the polenta. Enjoy!

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