Polenta and Chicken Tartlets

• 1 pound instant polenta (about 2 1/2 cups)
• 1 cup cream
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 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. Special equipment: 2-inch diameter scalloped cookie cutter
2. Make the polenta according to package instructions.
3. Just before the polenta is finished thickening, add the cream, salt, and pepper.
4. Pour the polenta onto a greased, rimmed baking sheet.
5. Set aside to cool and firm up, about 30 minutes.
6. For the topping: In a medium bowl, combine the chicken, pesto, salt, and pepper.
7. Stir to combine.
8. 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.
9. Top each polenta tartlet with a spoonful of chicken.
10. Top the chicken with a few dried cranberries.
11. Serve.

polenta, cream, salt, freshly ground black pepper, chicken, storebought pesto, salt, freshly ground black pepper, cranberries

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/polenta-and-chicken-tartlets-recipe.html (may not work)