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Pesto Chicken Polenta Bites

 Pesto Chicken Polenta Bites
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
32 ServingsPrep: 30 min. + standing Cook: 10 min.


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


  • 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 15-in. x 10-in. x 1-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. Yield: 32 appetizers.

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Pesto Chicken Polenta Bites (continued)

Nutritional Facts: 1 appetizer equals 81 calories, 5 g fat (2 g saturated fat), 14 mg cholesterol, 146 mg sodium, 5 g carbohydrate, 1 g fiber, 4 g protein.