Polenta and Chicken Tartlets

1. 1

   Special equipment: 2-inch diameter scalloped cookie cutter

2. 2

   Make the polenta according to package instructions.

3. 3

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

4. 4

   Pour the polenta onto a greased, rimmed baking sheet.

5. 5

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

6. 6

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

7. 7

   Stir to combine.

8. 8

   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.

9. 9

   Top each polenta tartlet with a spoonful of chicken.

10. 10

    Top the chicken with a few dried cranberries.

11. 11

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.