Name: Polenta and Chicken Tartlets
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 1 pound instant polenta (about 2 1/2 cups); 1 cup cream; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 cups shredded store-bought roasted chicken; 1/2 cup store-bought pesto; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup dried cranberries

Directions

Special equipment:

2-inch diameter scalloped cookie cutter

For the tartlets: Make the polenta according to package instructions. Just before the polenta is finished thickening, add the cream, salt, and pepper. Pour the polenta onto a greased, rimmed baking sheet. Set aside to cool and firm up, about 30 minutes.
For the topping: In a medium bowl, combine the chicken, pesto, salt, and pepper. Stir to combine.
To assemble: Using a 2-inch diameter scalloped cookie cutter, cut the polenta into tartlet shapes, about 24, and place them on a serving platter. Top each polenta tartlet with a spoonful of chicken. Top the chicken with a few dried cranberries. Serve.

On Tonight

Polenta and Chicken Tartlets

For the tartlets:

For the topping:

Special equipment:

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