Mexican-ish polenta casserole

1.5 c polenta
3.75 c water
2 sweet potatoes, sliced
1 pack soy chorizo
1 onion, chopped
1 can black beans, drained and washed
2 red peppers, chopped
juice from 1/2 a small lime
10 oz monterey jack, grated
salt and pepper

Preheat oven to 450F and spray-grease a 9x13" pan. Start cooking the polenta in the water (stirring often so it doesn't stick), and start boiling the sweet potato slices (checking to see when they're done). Saute the onion and chorizo together, then add the beans and red pepper and half the lime juice, and cook for a bit. When the polenta is done, stir in half the cheese and some pepper, and spread in the bottom of the pan. Spread the protein-veggie stuff over the polenta, then layer the sweet potato slices on top of that. Sprinkle with salt, pepper, and lime, then sprinkle on the rest of the cheese. Bake uncovered for 20-25 min until the cheese is bubbly and browning. Serve at Yael's post-mini-stat-mech potluck.