Polenta and Chicken Tartlets

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the polenta was not easy; volcanic eruptions all over the stove. Used a jelly roll pan to spread it in and they were an inch high when cut, which was too big and bland. The pesto and chicken mix was too dry. Overall it was too dry and bland for our tastes. I like the idea, but I will have to fool with it to get some raves.

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I served these at my 2010 Oscar Party and they were the first appetizers to go! So simple and tasty, thank you Giada!

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It was my first time hosting Easter this year and I did this as my appetizer...everyone loved it!! Definitely worth trying and very easy to make!

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I made these for a Valentine Wine Tasting. I had to purchase the polenta in the dairy case and bought the garlic/basil flavored. I sliced and then cut in hearts. I baked the polenta as the package suggested and then topped with the chicken mixture and turned off the oven, but put the tartlets back in to get the chicken mixture to slightly warm. Then I topped with the cranberries. Everyone enjoyed as a little different bite!

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I was NOT a fan of the polenta at all! It's quick and easy to make, but it just had a squishy, mealy consistency to it. The chicken pesto was great, but then again it was our homemade pesto that we loved, so we really couldn't go wrong with that! If we try this again, we'll probably substitute something else for the polenta.

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They were super easy to make and tasted delicious!!

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I love this recipe. If I don't have polenta available, I just use toasted baguette slices for the pesto chicken and cranberries. It is always a hit at our parties.

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I used prepared polenta I found in the produce section so I just cut round slices. The pesto chicken was so tasty! I used craisens instead of cranberries. Serving it cold doesn't render the polenta much flavor, so I suggest heating :-

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I made this for a Christmas cocktail party and it was great. I normally only make recipes with 5 stars, but this looked tasty and very easy! I couldn't find instant polenta at my grocery store. I used a refrigerated log and added cream and heated it until it melted down. Once they firmed up in the cookie sheet, I cut them into squares, but the texture wasn't good...kind of slimy! I ended up broiling them on another cookie sheet on both sides. They ended up great! I had lots of extra chicken with pesto in it, but not enough polenta squares to put it on. After the polenta squares were eaten at the party (which was pretty quick I added the chicken to phyllo cup tartlets that I had already prepared for another recipe (had extras. Delicious! I omitted the cranberries and added toasted pinenuts for an added crunch. Yum!

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I made this to bring to a holiday Open House. It was a huge hit! Rather than creating a larger tartlet, I used a smaller, 1 1/2" 8-point star-shaped cookie cutter to cut out the polenta pieces. I then placed a dollop of the chicken-pesto mixture on top (rounded half teaspoonful and dotted with a few dried cranberries per piece. The recipe made 20-24 pieces, easily. Our local market stocks freshly-prepared pesto in the deli refrigerator section. I tasted it and found that I didn't need to add any more salt. One recommendation: if you have purchased and refrigerated the chicken and pesto, make sure they are brought to room temperature before you begin final assembly.