Chicken Pesto & Polenta Appetizer

Recipe: Chicken appetizers with Polenta and Pesto


For the polenta 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


  1. Make the instant polenta according to package instructions. Just before the polenta is finished thickening, add the cream, salt, and pepper.
  2. Pour the polenta onto a greased, rimmed baking sheet. Set aside to cool and firm up, about 30 minutes.

For the topping:

  1. 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.
  2. Top each polenta tartlet with a spoonful of chicken.
  3. Top the chicken with a few dried cranberries.
  4. Serve

Recipe adapted from Giada de Laurentiis

Cooking time (duration): 20

Meal type: hors d’oerves

Copyright © Copyright andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.