Cut the polenta into pieces and set aside. Pour the broth and milk into a medium pot and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. (At first the pieces will hold their shape but after a few minutes they should start to loosen up). Stir in the nutritional yeast then season with salt and pepper. If the polenta seems a little thick you can add extra milk.

Meanwhile, preheat the oven to 375 degrees F. In a medium non-stick pan, cook garlic and onion in just enough water to keep them from sticking. Stir occasionally until translucent. Combine the remaining ingredients for the filling in the pan and stir to mix evenly.

Once the polenta and filling are done you can choose to either bake the pie in individual serving ramekins (pictured), in a large cast iron skillet, or in a casserole dish. Pour the filling into your chosen dish(es) and smooth out polenta into a single layer on top. Transfer to the oven and bake for 25 to 30 minutes or until the pie is bubbling and the polenta is browning. Allow to sit 5 to 10 minutes and then serve with fresh cilantro and any desired sauces or toppings. Enjoy!