Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 113.15 Kcal (474 kJ) | ||
| Calories from fat | 82.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.16g | 14% | |
|---|---|---|---|
| Cholesterol | 20.96mg | 7% | |
| Sodium | 131.14mg | 5% | |
| Potassium | 58.31mg | 1% | |
| Total Carbs | 4.91g | 2% | |
| Sugars | 1.57g | 6% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 3.21g | 6% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 10.2mg | 57% | |
| Calcium | 26.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 245.9 Kcal (1030 kJ) | ||
| Calories from fat | 179.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.91g | 14% | |
|---|---|---|---|
| Cholesterol | 45.55mg | 7% | |
| Sodium | 285mg | 5% | |
| Potassium | 126.72mg | 1% | |
| Total Carbs | 10.68g | 2% | |
| Sugars | 3.4g | 6% | |
| Dietary Fiber | 1.17g | 2% | |
| Protein | 6.97g | 6% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.3mg | 5% | |
| Iron | 22.2mg | 57% | |
| Calcium | 58.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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