Polenta and Chicken Tartlets

  • Preparation Time30 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy

For the tartlets

450g instant polenta
240ml cream
1 tsp salt
1/2 tsp freshly ground black pepper

For the topping

230g shredded store-bought roasted chicken
120ml store-bought pesto
1/4 tsp salt
1/4 tsp freshly ground black pepper
75g dried cranberries
Special equipment: 2-inch diameter scalloped cookie cutter
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.

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