Basil-Ricotta Polenta Bowl with Peach, Tomato, Arugula & Almond Salad

Directions

1. Bring broth to a boil in a small saucepan, then lower the heat and whisk in polenta in a thin steady stream until creamy, about 15–25 minutes.
2. Rinse and dry the produce; prepare the dressing by whisking together oil, vinegar, honey, Dijon, salt, and pepper in a medium bowl.
3. Mince the shallot and add it to the dressing.
4. Halve the grape tomatoes and add them to the dressing bowl.
5. Core, pit, and medium-dice the peaches; add to the bowl and mix gently with the tomatoes.
6. Roughly chop the almonds and set aside for the salad.
7. When the polenta is nearly finished, strip basil leaves from the stems, roll the leaves, and thinly slice into ribbons.
8. Stir half of the basil into the tomato-peach mixture and reserve the rest for finishing the polenta.
9. Add arugula and almonds to the bowl and toss to combine into a salad.
10. When the polenta is done, whisk in ricotta with salt and pepper until smooth and creamy.
11. To serve, divide the polenta and the salad between bowls, then sprinkle the remaining basil over the polenta.