No Marthas was here

Martha Stuart would not be amused seeing her recipe butchered in such manner with complete ruthlessness, to accommodate the Russian-Jewish-Guatemalan-American taste buds, but in this house it was a shining, beaming, glowing success. :)
I made this last week, I believe.

Fire roast 3 poblano peppers until skin is blackened. Put in paper bag to sweat. Take out and peel carefully. Now the pepper will be silky instead of hard..

Cook 1/2 cup of polenta in chicken broth, per directions. Add 1/4 cup of cheese

Preheat oven to 425. In a blender, combine can of fire roasted tomatoes, half of a large onion, and 2 whole garlic cloves; puree, then cook in a pan on low med heat to combine into a sauce, Season with salt, pinch of enchilada seasoning, and smoked paprika, to taste. Pour sauce into a 9-by-9inch baking dish; set aside.

In a pan cook remaining onions, combine with beans, small clove of minced garlic, cumin, adjust seasoning, and cook.

Dividing evenly, stuff poblanos with bean mixture, add slice of quesadilla cheese, and load up with polenta. Place each pepper on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese;

Bake 30 min or until sauce is thickened slightly and cheese is browned. Let cool 10 minutes.