Pesto Chicken Polenta Bites Recipe

3.5 2 2
Pesto Chicken Polenta Bites Recipe
Pesto Chicken Polenta Bites Recipe photo by Taste of Home
Publisher Photo

Pesto Chicken Polenta Bites Recipe

Read Reviews
3.5 2 2
Publisher Photo
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
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + standing Cook: 10 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + standing Cook: 10 min.

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

Directions

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. Yield: 32 appetizers.
Originally published as Pesto Chicken Polenta Bites in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p40

Nutritional Facts

1 each: 81 calories, 5g fat (2g saturated fat), 14mg cholesterol, 146mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. Pour into a greased 15x10x1-in. pan. Let stand until firm, about 30 minutes. Cut polenta with a scalloped 2-in. cookie cutter.
  3. In a large bowl, combine the chicken, pesto and pepper; spoon 1 tablespoon mixture over each polenta cutout. Sprinkle with cranberries. Yield: 32 appetizers.
Originally published as Pesto Chicken Polenta Bites in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p40

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPesto Chicken Polenta Bites

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
dachshundsonly User ID: 4986600 180914
Reviewed Dec. 18, 2011

"Very tasty, but.... what is the divided water all about? Also, there is no way this will make 32 two inch cut outs. Polenta needs to be spread out in a smaller pan to get the thickness shown in the picture which is needed to hold up. But even using a standard jelly roll size you can't get 32 rounds. There aren't 32 tablespoons of chix mix either. It was good but I think I'll just use a nice cracker next time."

MY REVIEW
Susy Robenson User ID: 3139619 100013
Reviewed Dec. 14, 2011

"I got this recipe from the Rachael Ray show. I tried it and it was very good."

Loading Image

Similar Recipes