TASTE THE LOVE

Polenta Tartlets with Cranberry Jam

1 pound instant polenta (about 2 1/2 cups)
1 cup cream
1 jar Emily G’s Cranberry Jam
Ham or Proscuitto sliced very thin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
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.
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 Cranberry jam and top with ham slices. Serve.

Groups: appetizer, Cranberry Jam, Cranberry Port