it's baked polenta with onions, topped with a tumble of poblano / pasilla chiles, onions, tomatoes and italian sausage, topped with some cheese.  pretty, comforting, eight servings.

polenta
make this earlier in the day and let it cool before making the topping, or make it the day before.  it benefits (we think) by reheating - we like firm rather than mushy polenta.
preheat oven to 350.  in a glass 9x13 pan, combine 
1-1/2 c polenta or yellow cornmeal (no diff - no problem)
4 c regular-strength chicken broth
1 c water
1 small onion, chopped
3 - 4 T butter, cut in small pieces
stir with a wooden spoon.  carefully put the pan in the oven (UNcovered) and bake for 50 minutes.  remove from oven and cool.

topping
6 big pasilla / poblano chiles (the big dark green ones - they call them pacillas at my market)
1 onion
3 or 4 hot italian sausages - I bet you could use chorizo too
a T or 2 of balsamic vinegar
salt and fresh-ground pepper
15-oz can peeled diced tomatoes, undrained - fresh will be good in summer
grated white cheese - monterey, mozzarella, parmesan, whatever you have around

if you have chilled the polenta, bring it to room temperature.
cut the tops off the poblanos and chop them in 1/2" squares.  pile them in a wide bowl, cover with plastic wrap and microwave a few minutes til they cook a bit - not soft, but no longer raw.  if you want to roast and peel them instead, go ahead - I usually do for other things, but this was fast and easy and left the chiles crisper than roasting. 
chop the onion in 1/2" squares and pile them on top of the chiles to wait.
in a big skillet, cook the sausage and break it up into little pieces.  remove the sausage to another bowl when it's done.
put the chiles and onions into the skillet and cook, stirring, til onions are partially done.  season with salt and pepper.  add the vinegar, sausage and tomatoes.  stir to combine and heat everything.
using a slotted spoon, put the topping chunks evenly over the polenta.  in the skillet, cook down any liquids to a thicker consistency and spoon them over the topping (there won't be much liquid).  top with grated cheese - not too much.  bake at 350 til it bubbles, about 20 - 30 minutes.

8 servings