Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Spoon and press 2 tablespoons polenta mixture onto each round to within 1/2 inch of edge. Sprinkle each with 2 teaspoons chopped chiles. Place 1 strip cheese on each round; fold dough over cheese strip, folding in sides and pinching dough well to seal.