Polenta and Chicken Tartlets (Giada De Laurentiis) |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 pound instant polenta (about 2 1/2 cups) |
1 cup cream |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
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:
1. For the topping:
2. Special equipment: 2-inch diameter scalloped cookie cutter
3. For the tartlets:
4. 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.
5. For the topping: In a medium bowl, combine the chicken, pesto, salt, and pepper. Stir to combine.
6. 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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