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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 561 calories
  • 35 min
  • 4 servings

Ingredients

  • ¼ cup almonds
  • 1 (5 oz) pkg baby arugula
  • 40 fl oz chicken or vegetable broth
  • 1 small pkg fresh basil
  • 1 pint grape tomatoes
  • 4 peaches
  • 1 cup polenta (cornmeal)
  • 1 (15 oz) pkg ricotta cheese
  • 1 shallot
  • apple cider vinegar
  • black pepper
  • Dijon mustard
  • extra virgin olive oil
  • honey
  • salt

Instructions

  1. 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.
    • 40 fl oz (5 cups) chicken or vegetable broth
    • 1 cup polenta (cornmeal)
  2. Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    • 1 pint grape tomatoes
    • 4 peaches
    • 1 small pkg fresh basil
    • 1 (5 oz) pkg baby arugula
  3. Place oil, vinegar, honey, Dijon, salt, and pepper in a large bowl; whisk to combine the dressing.
    • 2 tbsp extra virgin olive oil
    • 4 tsp apple cider vinegar
    • 2 tsp honey
    • 1 tsp Dijon mustard
    • ¼ tsp salt
    • ¼ tsp black pepper
  4. Peel and mince shallot; add to the bowl with the dressing.
    • 1 shallot
  5. Halve tomatoes and add to the bowl.
  6. 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.
  7. Roughly chop almonds and set aside.
    • ¼ cup almonds
  8. When the polenta is almost done, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.
  9. Add half of the basil to the bowl with the tomatoes and peaches (reserve the rest of the basil for the polenta).
  10. Add arugula and almonds to the bowl; toss to combine the salad.
  11. When the polenta is done, add ricotta, salt, and pepper; whisk until smooth and creamy.
    • 1 (15 oz) pkg ricotta cheese
    • ½ tsp salt
    • ¼ tsp black pepper
  12. To serve, divide polenta and salad between bowls; sprinkle reserved basil over the polenta. Enjoy!
Comments
FloraFaunaLuvr
Home Chef
Home Chef

That sounds really interesting! Thanks for the recipe 😊

Nutrition per Serving

Calories
561
Fat
28g
Net Carbs
50g
Protein
26g

Cookware

  • chef's knife
  • colander
  • cutting board
  • large pot
  • measuring cups
  • measuring spoons
  • mixing bowls
  • stirring spoon
  • tongs
  • whisk or fork