Prepare polenta according to package directions, using the chicken broth instead
of water (the box tells you how much liquid is needed). Spread cooked polenta on
bottom of jellyroll pans or roasting pans - you will need at least 2. The polenta
should be spread out to about a 1-inch thickness. Let cool.
Using a small round cutter, cut out as many circles as possible and place them
on cookie sheets. Top each circle with a dab of pesto, a piece of pancetta and then
sprinkle with the shredded cheese.
Bake at 350 degrees F until cheese is melted and bubbling - about 10 minutes.
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