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ROTISSERIE CHICKEN WEEK: POLENTA AND CHICKEN TARTLETS

Rotisserie chickens, which come cooked and juicy from your local grocery store, are as convenient as they are delicious. Time-strapped cooks can use the meat to make a variety of dishes quickly. This week, we'll share some ideas. Today's comes from the Food Network's Giada De Laurentiis.

INGREDIENTS

For the tartlets:

1 pound instant polenta (about 2 1/2 cups)

1 cup cream

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

For the topping:

2 cups shredded store-bought roasted chicken

1/2 cup store-bought pesto

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup dried cranberries

Get the full recipe here.

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