Pesto Chicken Tartlets

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   *It calls for the use of rotisserie chicken (the kind you get from a deli in the grocery store).

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   All you would have to do is shred it up with forks since it's precooked.

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   The dough for the tartlets could also be made ahead of time.

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   Special equipment: 2-inch diameter scalloped cookie cutter.

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   For the tartlets:.

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   Make the polenta according to package instructions.

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   Just before the polenta is finished thickening, add the cream, salt, and pepper.

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   Pour the polenta onto a greased, rimmed baking sheet.

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   Set aside to cool and firm up, about 30 minutes.

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    For the topping: In a medium bowl, combine the chicken, pesto, salt, and pepper.

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    Stir to combine.

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    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.

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    Top each polenta tartlet with a spoonful of chicken.

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    Top the chicken with a few dried cranberries.

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    Serve.

No additional tips available.