PESTO CHICKEN POLENTA BITES

Pesto Chicken Polenta Bites image

Simple to make, but elegant in appearance, these pretty hand held treats feature the unique flavor combination of robust pesto and sweet dried cranberries. Expect an empty tray-and several recipe requests.-Betty Fulks, Onia, Arkansas

Provided by Taste of Home

Time 40m

Yield 32 appetizers.

Number Of Ingredients 10

Ingredients

2-1/2 cups water, divided
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup yellow cornmeal
1/2 cup heavy whipping cream
TOPPING:
2 cups shredded rotisserie chicken
2/3 cup prepared pesto
1/4 teaspoon pepper
1/2 cup dried cranberries

Steps:

In a small heavy saucepan, bring the water, salt and pepper to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan (mixture will be very thick). Gradually stir in cream during the last 2 minutes of cooking., Pour into a greased 15x10x1-in. pan. Let stand until firm, about 30 minutes. Cut polenta with a scalloped 2-in. cookie cutter., In a large bowl, combine the chicken, pesto and pepper; spoon 1 tablespoon mixture over each polenta cutout. Sprinkle with cranberries.

Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 146mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.