Chicken Spinach Polenta Layer Pie |
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Prep Time: 50 Minutes Cook Time: 35 Minutes |
Ready In: 85 Minutes Servings: 6 |
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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 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 |
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 1/2 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
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