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 portabello mushrooms
 * 1 	Red Onion
 * 1 	teaspoon marjoram
 * 1 	teaspoon cumin
 * 1/2 	cup raisins
 * 1/2 	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 cashews
 * 250 	g instant polenta cornmeal
 * 1/2 	cup grated tasty cheese
 * 1 1/2 liters water or stock
 * 1 	teaspoon salt

Directions

 * 1) Preheat oven to about 190 degrees Celsius
 * 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 minute
 * 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 1 ½ 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 olives
 * 17) Spread on greased tray 1cm thick and bake in oven for 15 min 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 minute