Recipe courtesy of Food Network's Giada De Laurentiis

Ingredients:

For the tartlets:
1 lb. instant polenta (about 2 1/2 cups)
1 cup cream
1 tsp. salt
1/2 tsp. freshly ground black pepper

For the topping:
2 cups shredded store-bought roasted chicken
1/2 cup store-bought pesto
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup dried cranberries

Special equipment: 2-inch diameter scalloped cookie cutter

Preparation:

For the 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 and serve.