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."
photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
Ready In:
1hr 25mins




  • 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

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. FLKeysJen
    Sarah...This tastes and looks good but there are so many steps and the directions are a bit disjointed.You do need to let the polenta cool in the refrigerator for it to cut correctly so you may want to boil the chicken and eggs, and make the polenta in advance, then assemble the pie later in the day or the next day. It's unclear whether to use marjoram on the ingredients or oregano in the directions.The amount of chicken is wrong-1.5 chicken breasts (or about .75 lbs.)matches with the other ingredients to fit perfectly in an 8 x 11 pan with six generous servings.Per the packaging I used 2 cups corn grits and 6 cups water. It works out perfectly to spread the polenta in a cookie sheet with sides and cut in half. Helpful tips for American cooks: 190 degrees C=375 degrees F; cornflour=cornstarch; 500 g spinach->2 10 oz pkgs is perfect; "tasty cheese"=cheddar cheese Reviewed for the Hidden Gems contest,this was originally in RSC 6.


Gluten intolerant Looking to adapt recipes Enjoy creating yummy food out of nothing much.
View Full Profile

Find More Recipes