This is a great holiday HorsD’oeuvre. I adpated a similar recipe slightly by skipping the polenta from scratch. Instead, I opted for prepacked polenta which I sliced and brushed with olive oil and seasoned with salt and pepper. I then roasted the slices in a 425 degree oven for 30 minutes. By doing this, I also eliminated the cookie cutter step. The result? A simple and delicious appetizer, sure to please!
Ingredients
- 3 rolls of prepackaged polenta (Trader Joe’s has a great organic version)
For the topping:
- 2 cups shredded store-bought roasted chicken
- 1/2 cup store-bought pesto
- 1/4 teaspoon Celtic sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup dried cranberries
Directions
Special equipment: 2-inch diameter scalloped cookie cutter or other fun shape.
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 witha few dried cranberries. Serve.
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