My friend Roberto Santibañez, chef/owner of Fonda restaurants in New York City, suggested this combination when I asked him about a chicken pie with Mexican flair. Chicken and vegetables are cooked in a chilli salsa from the Yucatan called chiltomate, then topped with polenta dough before baking. Though the habanero is classic for this, serrano or jalapeno could be substituted. Sour cream harmonises well served alongside.