Thursday, March 11, 2010

Polenta and Chicken Tartlets

Serve with a salad of mixed greens for a light lunch or dinner.

2 cups shredded store-bought roasted chicken

1/2 cup pesto

1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup dried cranberries

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

Preparing 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.

Preparing the topping:
Stir to combine the chicken, pesto, salt, and pepper.

Cut the polenta into rounds for the tartlets, 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.

Serves 4 to 6


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