Chicken Spinach Polenta Layer Pie

Description

Chicken Spinach Polenta Layer Pie

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.