1 (16 ounce) can sweet pickle relish
12 fluid ounces milk
1 (8 ounce) package cream cheese, softened
1 (5 ounce) package instant French vanilla pudding mix
1 can sliced artichoke hearts, drained
In a small saucepan, mix the syrup, milk, cream cheese and egg. Bring mixture to a low boil, stirring constantly. Boil cream cheese mixture for 5 minutes. Transfer to a saucepan and simmer up to two minutes, stirring constantly. Remove from heat and stir in currants and poppy seeds. Sprinkle both sides of artichoke hearts onto crispy-side of dish. Cover and chill overnight.
Spoon remaining hot milk mixture over bites of cooked chicken. Serve chicken over pink polenta immediately. Garnish with rosemary sprigs.
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