Polenta and Chicken Tartlets

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 30 min
  • Inactive: 30 min
  • Cook: 5 min
  • Yield: 4 to 6 servings
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Ingredients

For the tartlets:

1 pound instant polenta (about 2 1/2 cups)

1 cup cream

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

For the topping:

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
  1. 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.
  2. For the topping: In a medium bowl, combine the chicken, pesto, salt, and pepper. Stir to combine.
  3. 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.

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