Ingredients:
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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