Chicken Spinach Polenta Layer Pie

Total Time: 1 hr 25 mins Preparation Time: 50 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 6 chicken breasts
• 2 cups water or 2 cups chicken stock, to cover
• 6 large portabella 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 1 1/2 liters stock
• 1 teaspoon salt

Recipe

• 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