Recipe: Chicken appetizers with Polenta and Pesto
Ingredients
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
Instructions
- Make the instant 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
Recipe adapted from Giada de Laurentiis http://www.giadadelaurentiis.com/
Cooking time (duration): 20
Meal type: hors d’oerves
Copyright © Copyright andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.
