Polenta and Chicken Tartlets

Ingredients

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


Method
How to make Polenta and Chicken 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.

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.