Polenta and Chicken Tartlets

Polenta:

2 cups instant polenta
1/2 cup cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried parsley flakes

Directions   Special equipment: 2-inch diameter scalloped cookie cutter
 
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. Cut out with cookie cutter and top.

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