Pesto Chicken Polenta Bites Recipe

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.