Ingredients Jump to Instructions ↓

  1. 2-1/2 cups water, divided

  2. 3/4 teaspoon salt

  3. 1 cup yellow cornmeal

  4. 1/2 cup heavy whipping cream TOPPING:

  5. 2 cups shredded rotisserie chicken

  6. 2/3 cup prepared pesto

  7. 1/4 teaspoon pepper

  8. 1/2 cup dried cranberries

Instructions Jump to Ingredients ↑

  1. In a small heavy saucepan, bring the water, salt and pepper to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan (mixture will be very thick). Gradually stir in cream during the last 2 minutes of cooking. Pour into a greased 15-in. x 10-in. x 1-in. pan. Let stand until firm, about 30 minutes. Cut polenta with a scalloped 2-in. cookie cutter. In a large bowl, combine the chicken, pesto and pepper; spoon 1 tablespoon mixture over each polenta cutout. Sprinkle with cranberries. Yield: 32 appetizers.


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