For the Polenta: (Adapted from the Food Channel)
8 cups chicken stock
2 cups polenta
3 tablespoons butter
Note: I halved the recipe for just the two of us and used a smaller sheet pan. I got about 24 2-inch polenta rounds.
Bring chicken stock to a simmer and whisk in polenta. Cook according to package directions until polenta is thick. Add butter. Line a rimmed baking sheet with wax paper. Pour polenta onto tray and spread evely to 1-inch thickness. Cool to room temperature and place in refrigerator, covered until ready to use. (At least two hours).
When polenta is chilled and firm, remove it from the refrigerator and cut it into 2-inch rounds with a biscuit or cookie cutter. Scoop out the centers with a 1/2 inch measuring spoon or any small spoon, being careful not to make a hole in the bottom. These can be prepared a day or two in advance. When you are ready to fill them you can warm them in a 250 degree oven until they are hot.
For the Beef:
3 to 4 pound Chuck roast
1/2 cup barbecue sauce
1 cup beef broth
Brown the beef on both sides in a little olive oil. Place in crockpot and add the barbecue sauce and the beef broth. Cook on low for 8 to 10 hours. Remove from crockpot and shred with two forks.
For the Plum Sauce:
1/2 to 3/4 cups plum jam or preserves
1 to 2 tablespoons barbecue sauce
1/8 tsp. chipotle powder of chili powder
Heat the three ingredients together in a small saucepan until the jam is like a glaze.
Assemble:
Top the warmed polenta cups with the shredded beef. Spoon the jam sauce on top and sprinkle with parsley.