Chicken Spinach Polenta Layer Pie

Ingredients

• 6 chicken breasts
• 2 cups water or 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 stock
• 1 teaspoon salt

Directions

1. 1

   Preheat oven to about 190 degrees Celsius

2. 2

   Poach chicken breasts in water or stock, keep stock aside

3. 3

   Shred chicken

4. 4

   Sauté chopped onion

5. 5

   Add sliced mushrooms, cook till juices run

6. 6

   Add cornflour, cumin, oregano

7. 7

   On low heat gradually add about 300ml stock, from above, to make sauce

8. 8

   Bring to boil add chicken and cook for 5 minute

9. 9

   Season with salt and pepper

10. 10

    Squeeze spinach dry

11. 11

    Combine spinach, toasted chopped cashews and crushed garlic in a bowl

12. 12

    Mix well

13. 13

    Boil 1 ½ litres of salted water or stock

14. 14

    Remove from heat and slowly add polenta while stirring with a wooden spoon

15. 15

    Place pot back on heat and cook till thick and creamy

16. 16

    Add grated cheese and chopped olives

17. 17

    Spread on greased tray 1cm thick and bake in oven for 15 min till brown

18. 18

    Cut to fit casserole dish enough for two layers

19. 19

    Place chicken mix in bottom of casserole dish

20. 20

    Place sliced hard boiled eggs and raisins on top

21. 21

    Add layer of grilled polenta

22. 22

    Then place spinach mix on top

23. 23

    Then add final layer of polenta

24. 24

    Bake in oven for 35-45 minute