• 4servings
  • 65minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
MineralsNatrium, Calcium, Phosphorus

Ingredients Jump to Instructions ↓

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

  2. 1 cup cream

  3. 1 teaspoon salt

  4. 1/2 teaspoon freshly ground black pepper

  5. 2 cups shredded store-bought roasted chicken

  6. 1/2 cup store-bought pesto

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon freshly ground black pepper

  9. 1/2 cup dried cranberries

Instructions Jump to Ingredients ↑

  1. Special equipment: 2-inch diameter scalloped cookie cutter 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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