Ingredients

• 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

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Instructions

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. Pour the polenta onto a greased, rimmed baking sheet. Set aside to cool and firm up, about 30 minutes.
3. For the topping: In a medium bowl, combine the chicken, pesto, salt, and pepper. Stir to combine.
4. 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.