Italian-American · 30 min
Basil-Ricotta Polenta Bowl with Peach, Tomato, Arugula & Almond Salad
- 30 min
- 2–6 servings
- 561 kcal / serving
Creamy polenta cloaks ricotta while a crisp, peppery salad of peaches, tomatoes, arugula, and almonds sits alongside. The assembly comes together quickly for a weeknight supper with contrasting textures and fresh flavors.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ⅛ cupalmonds
- ½ (5 oz) pkgbaby arugula
- 20 fl ozchicken or vegetable broth
- ½ small pkgfresh basil
- ½ pintgrape tomatoes
- 2peaches
- ½ cuppolenta (cornmeal)
- ½ (15 oz) pkgricotta cheese
- ½shallot
- shallots
From the pantry: apple cider vinegar, black pepper, Dijon mustard, extra virgin olive oil, honey, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · small saucepan · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- ½ small pkgfresh basil
- ½ pintgrape tomatoes
- 2peaches
- ½shallot
- shallots
Dairy, eggs & chilled
- ½ (15 oz) pkgricotta cheese
Pantry & dry goods
- ⅛ cupalmonds
- 20 fl ozchicken or vegetable broth
- ½ cuppolenta (cornmeal)
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| almonds | ⅛ cup | ¼ cup | ⅓ cup |
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| chicken or vegetable broth | 20 fl oz | 40 fl oz | 60 fl oz |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| peaches | 2 | 4 | 6 |
| polenta (cornmeal) | ½ cup | 1 cup | 1 ½ cups |
| ricotta cheese | ½ (15 oz) pkg | 1 (15 oz) pkg | 1 ½ (15 oz) pkg |
| shallot | ½ | 1 | 2 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 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.
- Rinse and dry the produce; prepare the dressing by whisking together oil, vinegar, honey, Dijon, salt, and pepper in a medium bowl.
- Mince the shallot and add it to the dressing.
- Halve the grape tomatoes and add them to the dressing bowl.
- Core, pit, and medium-dice the peaches; add to the bowl and mix gently with the tomatoes.
- Roughly chop the almonds and set aside for the salad.
- When the polenta is nearly finished, strip basil leaves from the stems, roll the leaves, and thinly slice into ribbons.
- Stir half of the basil into the tomato-peach mixture and reserve the rest for finishing the polenta.
- Add arugula and almonds to the bowl and toss to combine into a salad.
- When the polenta is done, whisk in ricotta with salt and pepper until smooth and creamy.
- To serve, divide the polenta and the salad between bowls, then sprinkle the remaining basil over the polenta.
Two tips
- Make dressing and chop almonds while the polenta cooks to save time.
- Leftovers can be stored separately in the refrigerator for up to 2 days; rewarm polenta with a little ricotta stirred in before serving.
Nutrition per serving
- Calories
- 561 kcal
- Protein
- 26 g
- Carbs
- 56 g
- Fat
- 28 g
- Fiber
- 6 g
- Sodium
- 200 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.