Charred Peach Polenta Bowls with Basil-Lime Beans

Ingredients

• cornmeal1 cup
• water4 cups
• salt1 tsp
• ripe peaches2 large, halved and sliced
• olive oil2 tbsp
• cannellini beans1 can (15 oz), drained and rinsed
• lime zest1 tsp
• lime juice2 tbsp
• fresh basil1/2 cup, torn
• black pepper1/2 tsp
• baby arugula4 cups

Method

1. 1Bring the water and salt to a gentle boil, whisk in the cornmeal, and cook until thick and creamy, stirring often.
2. 2Heat 1 tablespoon olive oil in a skillet and sear the peach slices until browned in spots, about 2 minutes per side.
3. 3In a bowl, toss the beans with lime zest, lime juice, basil, black pepper, and remaining olive oil.
4. 4Spoon the polenta into bowls and mound the arugula on top while still warm so it softens slightly.
5. 5Add the beans and charred peaches over the bowls, letting the juices mingle.
6. 6Serve immediately with an extra drizzle of olive oil if desired.

Tips

• For deeper flavor, let the peaches sit cut-side down in the hot pan without moving them.
• If the polenta thickens too much, stir in a splash of hot water before serving.

Nutrition