Prep and season: Pat the chicken dry with paper towels (dry skin = better sear). Season both sides generously with kosher salt and a few grinds of black pepper. Dice the peaches and place in a bowl; mince the garlic; trim the asparagus (snap the woody ends). Dry chicken helps create a golden crust by removing surface moisture so the Maillard reaction can occur quickly.

Make the charred peach salsa (first component so flavors can meld): Heat a heavy skillet or grill pan over medium‑high heat until smoking‑hot. Add 1 tbsp olive oil and place half the diced peaches in a single layer. Let them sit without stirring for 1–2 minutes until golden brown and caramelized, then toss and char the other sides (total 3–4 minutes). Transfer to the bowl with the remaining raw diced peaches, add 2 tbsp chopped basil, 1 tbsp olive oil, 1 tbsp lemon juice, a pinch of salt and pepper. Toss gently. Charring the peaches concentrates their sugars and adds savory depth; mixing with raw pieces keeps the salsa fresh and texturally interesting.

Start the polenta: Bring 960 ml of low‑sodium stock (or water) to a simmer in a medium saucepan. Add 1 tsp salt. Slowly whisk in all 240 g instant polenta in a steady stream to avoid lumps. Once incorporated, reduce heat to low and whisk continuously for 2–3 minutes until the polenta thickens and loses the raw grainy taste. Instant polenta thickens quickly; whisking as you add it prevents lumps and ensures a creamy texture.

Finish the polenta for richness and silkiness: Remove the pan from heat and whisk in 2 tbsp unsalted butter and half the minced garlic (reserve the rest for the chicken). Taste and adjust seasoning with salt and pepper. Keep the polenta covered and warm; the butter adds a glossy finish and mellows the corn's flavor.

Cook the asparagus while polenta rests: Toss asparagus with 1 tsp olive oil and a pinch of salt. Heat a grill pan or skillet over high heat until very hot and grill the asparagus in batches 2–3 minutes per side until charred spots appear but stalks remain bright green and slightly crisp. High heat cooks quickly and keeps asparagus tender‑crisp; avoid overcooking which makes them limp.

Pan‑sear the chicken: Heat a large heavy skillet (cast iron recommended) over medium‑high heat until very hot. Add 1 tbsp olive oil. Place the chicken in the pan, pressing down slightly to ensure full contact. Sear without moving for 3–4 minutes until a deep golden crust forms. Flip and sear the other side 2–3 minutes. Reduce heat to medium, add remaining 2 tbsp butter and the remaining minced garlic; once the butter foams, tilt the pan and spoon the butter across the chicken repeatedly (basting) for 1–2 minutes until the chicken registers 64–68°C (147–155°F) depending on thickness (carryover will bring it to 74°C/165°F). Searing at high heat creates a flavorful crust; basting with butter adds flavor and helps finish cooking gently without drying.

Finish the pan sauce and add lemon brightness: Remove the chicken to a cutting board to rest for 5 minutes (resting lets juices redistribute). Off the heat, add the juice of 2 lemons to the pan to deglaze, scraping up browned bits; swirl in the remaining 1 tbsp butter and 1 tbsp chopped basil, then taste and season with salt and pepper. The quick deglaze captures the fond (brown bits) which hold deep flavor; a touch of lemon brightens the sauce so it doesn't feel heavy.

Slice and plate: Spoon a generous bed of creamy polenta onto each plate. Thinly slice the chicken across the grain and fan it over the polenta. Spoon the lemon‑garlic pan sauce over the chicken. Top with a generous spoonful of charred peach salsa and place 4–6 asparagus spears alongside. Finish with the remaining chopped basil and a grind of freshly cracked black pepper. Serving over polenta absorbs the sauce and creates a comforting mouthfeel, while the peach salsa provides bright contrast.

Final seasoning and serve: Taste one component for seasoning and add salt or an extra squeeze of lemon as needed. Serve immediately while the polenta is warm and the peaches still have a bit of texture. Letting the components come together just before serving preserves the contrasts in temperature and texture that make the dish exciting.