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Pesto Chicken Polenta Bites

Total Time

Prep: 30 min. + standing Cook: 10 min.


32 appetizers

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


  • 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


  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.

Nutrition Facts

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

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