Polenta and Chicken Tartlets

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground
• 1 cup cup heavy whipping cream 
• 0.5 cup cranberries dried
• 0.5 cup pesto store-bought
• 2.5 cups polenta instant
• 2 cups roasted chicken shredded store-bought
• 0.3 teaspoon salt 
• 1 teaspoon salt 

Equipment

• bowl
• baking sheet
• cookie cutter

Directions

1. Special equipment: 2-inch diameter scalloped cookie cutter
2. For the tartlets: Make the polenta according to package instructions. Just before the polenta is finished thickening, add the cream, salt, and pepper.
3. Pour the polenta onto a greased, rimmed baking sheet. Set aside to cool and firm up, about 30 minutes.
4. For the topping: In a medium bowl, combine the chicken, pesto, salt, and pepper. Stir to combine.
5. 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.
6. Serve.