Chicken Spinach Polenta Layer Pie

Recipe by Cheeky Sarah
READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to about 190 degrees Celsius
  • Poach chicken breasts in water or stock, keep stock aside
  • Shred chicken
  • Sauté chopped onion
  • Add sliced mushrooms, cook till juices run
  • Add cornflour, cumin, oregano
  • On low heat gradually add about 300ml stock, from above, to make sauce
  • Bring to boil add chicken and cook for 5 minute
  • Season with salt and pepper
  • Squeeze spinach dry
  • Combine spinach, toasted chopped cashews and crushed garlic in a bowl
  • Mix well
  • Boil 1 ½ litres of salted water or stock
  • Remove from heat and slowly add polenta while stirring with a wooden spoon
  • Place pot back on heat and cook till thick and creamy
  • Add grated cheese and chopped olives
  • Spread on greased tray 1cm thick and bake in oven for 15 min till brown
  • Cut to fit casserole dish enough for two layers
  • Place chicken mix in bottom of casserole dish
  • Place sliced hard boiled eggs and raisins on top
  • Add layer of grilled polenta
  • Then place spinach mix on top
  • Then add final layer of polenta
  • Bake in oven for 35-45 minute
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