Recipe courtesy of Giada De Laurentiis
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Polenta and Chicken Tartlets
Total:
1 hr 5 min
Prep:
30 min
Inactive:
30 min
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 5 min
Prep:
30 min
Inactive:
30 min
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

For the tartlets:
  • 1 pound instant polenta (about 2 1/2 cups)
  • 1 cup cream
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
For the topping:
  • 2 cups shredded store-bought roasted chicken
  • 1/2 cup store-bought pesto
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup dried cranberries

Directions

Special equipment: 2-inch diameter scalloped cookie cutter

For the tartlets: 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.

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

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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