Ingredients:
6 chicken breasts
2 cups water or 2 cups chicken stock, to cover
6 large portabella mushrooms
1 red onions
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:
Preheat oven to about 190 degrees Celsius
Poach chicken breasts in water or stock, keep stock aside
Shred chicken
Saute 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 1/2 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
Servings: 6
Time preparation: 50 min.
Time total: 85 min.