Tamale Pie

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Serves 8

Ingredients

• 2 whole chicken breasts
• 1 large onion, diced
• 3 tsp Beerenberg Crushed Garlic
• 2 Beerenberg Hot Chillies, chopped
• 2 green jalapenos, chopped
• 4 tbs Beerenberg Extra Virgin Olive Oil
• 1 x 800g can diced tomatoes, drained
• 1/4 cup Beerenberg Stuffed Olives, sliced
• 1 x 260g jar Beerenberg Tomato Chutney
• 1/4 cup chopped fresh coriander
• Salt to taste
• Tamale Topping
• 1 1/2 cups milk
• 1 tsp salt
• 4 tbs butter
• 1 1/2 cups chicken stock
• 2 cups polenta
• 2 1/2 cups tasty cheese, shredded
• 4 eggs
• Garnish
• Sour cream
• Sprigs of fresh coriander
• Beerenberg Tomato Chutney

Method

1. First make the filling. Heat 1 tablespoon of the olive oil in a pan. Saute garlic and onion for 5 minutes.
   Add red and green chillies and saute for another 3 minutes. Remove from heat and set aside.
2. In remaining olive oil, saute chicken in batches until just cooked. Combine chicken with onions and peppers, tomatoes, olives, salsa and coriander. Season to taste with salt.
3. Next make the Tamale Topping: Scald 1 1/2 cups milk with 1 teaspoon salt and 4 tablespoons butter. Add 1 1/2 cups hot chicken stock.
4. Gradually stir in 2 cups polenta. Cook, stirring, until thickened.
5. Remove from heat and stir in 2 cups of shredded cheese and 4 beaten eggs.
6. To assemble the dish, oil a 3-quart shallow casserole dish and spread chicken filling evenly over the bottom. Cover with polenta mixture and sprinkle with remaining 1/2 cup shredded cheese.
7. Bake at 180C for 45 minutes or until topping is set and lightly browned.
8. Serve with sour cream, coriander and Tomato Chutney and a salad of lettuce, orange slices, red onion and cucumber.