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Polenta and Chicken Tartlets

Polenta and Chicken Tartlets

Polenta and Chicken Tartlets

Ingredients, Method & Procedure.

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

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


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.

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.


Prep: 30 min
Inactive Prep: 30 min
Cook: 5 min
Total: 1 hr 5 min

Posted by :   John Martin   on   Monday, April 19, 2010

Categories :   Chicken   |   Side Dish


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