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.
INGREDIENTS
Nutrition- 2
- 6large portabella mushrooms
- 1teaspoon marjoram
- 1teaspoon cumin
- 1⁄2cup raisins
- 1⁄2cup chopped black olives
- 1tablespoon cornflour
- salt and pepper
- 500
- 3cloves garlic
- 2tablespoons toasted chopped cashews
- 250g instant polenta cornmeal
- 1⁄2cup grated tasty cheese
- 1 1⁄2
- 1teaspoon salt
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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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