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 ½ 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 ---------------------------------------------------------------------------
Nutrition
Ingredients
