Basil-Ricotta Polenta Bowl with Peach, Tomato, Arugula & Almond Salad
- Time
- 35 min
- Serves
- 4
- Style
- Default
Ingredients
- ¼ cupalmonds
- 1 (5 oz) pkgbaby arugula
- 40 fl ozchicken or vegetable broth
- 1 small pkgfresh basil
- 1 pintgrape tomatoes
- 4peaches
- 1 cuppolenta (cornmeal)
- 1 (15 oz) pkgricotta cheese
- 1shallot
- apple cider vinegar
- black pepper
- Dijon mustard
- extra virgin olive oil
- honey
- salt
Cookware
- chef's knife
- colander
- cutting board
- large pot
- measuring cups
- measuring spoons
- mixing bowls
- stirring spoon
- tongs
- whisk or fork
Per serving
- Calories
- 561
- Protein
- 26g
- Carbs
- 56g
- Fat
- 28g
- Fiber
- 6g
- Sodium
- 200mg
Method
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