It's Too Yummy Tuesday!
On Tuesdays, I share recipes inspired by books or that are just plain good! Today I welcome special guest author Em Petrova. What do you have for us today, Em?
Today I’m cooking
with my heroine Eva from UNTOUCHED. She’s asked to bring a special hor d’ouevres to a
retirement party, and since she struggles to make ends meet, the extra
ingredients are difficult to purchase. She stalls enough that her boss, a hunky
logger with his own business, insists they’re going grocery shopping together,
which only amps up the tension between them! Read on to make your own tartlets.
They’re easy and yum.
Eva’s Chicken and Polenta Tartlets
(snitched from the Food Network Channel)
Total Time: 1 hr 5 min
Prep: 30 min
Cook: 5 min
Yield:
4 to 6 servings
Level:
Easy
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
Directions
Special equipment: 2-inch diameter cookie cutter
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. Serve.
Prep: 30 min
Cook: 5 min
Yield:
4 to 6 servings
Level:
Easy
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
Directions
Special equipment: 2-inch diameter cookie cutter
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. Serve.
Thanks for stopping by and to J Rose Allister for hosting me
today. I’ll leave you all with a tray of tartlets and a short excerpt from
UNTOUCHED!
***
UNTOUCHED by Em Petrova
Raising his head, he
gave her a look that curled her toes. “I told you not to move, Eva.”
He lashed his fingers around her elbow.
She jerked, shock crossing her stunning features. Before she could react more,
he towed her through the crowd. In the entryway he rummaged through a pile of
coats until he found theirs. Then he bundled her into it and out into the
night.
The frigid air seared his lungs. He
finally drew a deep breath. Getting her out of there had been one of the
smartest things he’d done in his life.
“Mason, where are we going? Is
something wrong?”
He stopped on the gravel driveway and
spun to face her. Taking her hands, he stared down into her eyes.
She searched his face. “What—?”
He dropped his mouth by degrees. “Eva, I’ve been dying to do
this all day.” In one swift motion, he claimed her sweet lips.
Em Petrova
~hardworking heroes—in bed and out~
Thanks for being here today, Em, and for sharing that delicious treat...oh, and the recipe too. LOL!
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