Polenta and Chicken Tartlets

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I made these because they looked easy, and they were! But, I would STRONGLY advise finding a recipe for really good pesto because store-bought does NOT cut it! Personally, these were just okay, but the crowd I served them to LOVED them! Just make sure your guest like grits!

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I had never worked with Polenta before, and I must say it was a bit difficult to get formed. I actually threw out the first batch and tried again, and it never wanted to really form to a solid after putting on a cookie sheet.
But, I must say that the topping was great! I actually added a bit of raisins and it made it even tastier.
Instead of using the polenta, we used a combination of thinly sliced french bread that we toasted, and simple crackers.

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These were easy and quick to make... and the combination of flavors was delicious!!

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This is the EASIEST recipe ever. I even used the left over chicken / pesto and put it on top of a salad. I added grapes and lt. balsamic vinigarette. Yum.

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I had a hard time finding instant polenta in my town and had to the buy ready to serve kind. The flavor was very yummy and was very pretty but I would love to try to make the polenta myself next time!

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I made this with our Father's Day lunch. To make it special, I cut the polenta into hearts and other various shapes. It looked great with the pesto and cranberries. My son even said: "Wow Mom, watching Food network is turning you into a gourmet cook." Unfortunately, the taste was rather disappointing. It was almost bland. Neither the chicken nor polenta have much flavor. The pesto wasn't strong enough to carry the flavor. I might make this again but I would flavor the polenta water with chicken stock &/or herbs to give it some zip. I would probably also add extra garlic and lemon juice to the pesto.

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I wouldn't have thought to use polenta as a base for a tartlet, but that's why I'm not a chef! Thanks to Giada, I got oohs and aaahs at my Father's Day lunch with this one. It's not that hard to make, it's got great flavor and with fresh ingredients, people think you spent hours on it. Hah!

Thanks Giada - keep the recipes coming!