Chicken Spinach Polenta Layer Pie

Description
This was inspired by my Chilean Grandma and loosely based on Pastel de Choclo, a local chicken, beef corn dish. With some additions and subtractions an equally yummy dish has evolved.

Ingredients

 * 6 chicken breasts
 * 2 cups water or chicken stock, to cover
 * 6 large portobello mushrooms
 * 1 red onion
 * 1 teaspoon marjoram
 * 1 teaspoon cumin
 * ½ cup raisins
 * ½ cup chopped black olives
 * 4 hard-boiled eggs
 * 1 tablespoon cornflour
 * salt and pepper
 * 500 g frozen spinach
 * 3 cloves garlic
 * 2 tablespoons toasted chopped cashew
 * 250 g instant polenta cornmeal
 * ½ cup grated tasty cheese
 * 1½ liters water or stock
 * 1 teaspoon salt

Directions

 * 1) Preheat oven to about 190°C.
 * 2) Poach chicken breasts in water or stock, keep stock aside.
 * 3) Shred chicken.
 * 4) Sauté chopped onion.
 * 5) Add sliced mushrooms, cook till juices run.
 * 6) Add cornflour, cumin, oregano.
 * 7) On low heat gradually add about 300ml stock, from above, to make sauce.
 * 8) Bring to boil add chicken and cook for 5 minutes.
 * 9) Season with salt and pepper.
 * 10) Squeeze spinach dry.
 * 11) Combine spinach, toasted chopped cashews and crushed garlic in a bowl.
 * 12) Mix well.
 * 13) Boil 1½ litres of salted water or stock.
 * 14) Remove from heat and slowly add polenta while stirring with a wooden spoon.
 * 15) Place pot back on heat and cook till thick and creamy.
 * 16) Add grated cheese and chopped.
 * 17) Spread on greased tray 1cm thick and bake in oven for 15 minutes till brown.
 * 18) Cut to fit casserole dish enough for two layers.
 * 19) Place chicken mix in bottom of casserole dish.
 * 20) Place sliced hard boiled eggs and raisins on top.
 * 21) Add layer of grilled polenta.
 * 22) Then place spinach mix on top.
 * 23) Then add final layer of polenta.
 * 24) Bake in oven for 35 – 45 minutes.