Polenta and Chicken Tartlets
Last night I hosted my annual Oscar Party. Actually, having a party is just an excuse to make wonderful tasty treats.
Polenta and Chicken Tartlets
1 pound instant polenta (about 2 1/2 cups)
1 cup cream or soymilk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried parsley flakes
Directions Special equipment: 2-inch diameter scalloped cookie cutter
For 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. Cut out with cookie cutter and top.
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
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