Pesto Chicken and Polenta Mini Casseroles

Source: Half-Scratch Magic

1 (16-ounce) tube ready-cooked polenta, sliced
    into 16 (1/2-inch thick) medallions
1 (11 ounce) package cooked, carved chicken breast
3/4 cup prepared pesto (or to taste)
1 cup grated mozzarella cheese
1/2 cup chopped roasted red peppers from a jar

Preheat the oven to 425 degrees F.

Prepare the casseroles: Spray 8 (12-ounce) ramekins with nonstick cooking spray. In each, layer 1 polenta medallion, 1/4 cup chicken, 1 to 2 tablespoons pesto, 1 tablespoon mozzarella, a second polenta medallion and 2 more tablespoons cheese.

Bake the ramekins: Set the ramekins on a cookie sheet to prevent spills. Place the sheet on the center rack of the oven, and cook until bubbly and hot, about 15 minutes.

Garnish and serve the ramekins: Finish each ramekin with a generous pinch of roasted red peppers, and serve hot, 2 per person.

Makes 4 servings.