Sriracha Polenta with Kale Chips

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This dish is not for the faint of heart. Grilled polenta slices look like corn bread but taste like the smooth-talking cousin of Quinoa; crispy Kale chips add a delicious, salty crunch; and Sriracha adds the flavor of fresh hot chilies and sweet garlic. It's hot, hot, hot! 

A few weeks ago, Justin and I had dinner with my parents in Wicker Park and I had my first taste of Polenta. "What is this stuff?" It looks like cornbread... but tastes like Quinoa. Whoa. Insert my "OMG" face here. You can bet I went back for seconds on that one...

Since I'd already had the good fortune to meet Polenta, it seemed like fate had intervened when it caught my eye at a recent trip to the supermarket. You mean it's already made and rolled up in a tube? Score! [Go ahead. Call me lazy. Do it. My boyfriend is taller than your boyfriend.]

In need of a quick dinner fix one night, I popped out the Polenta, ripped up some Kale, and went heavy on the Sriracha. My tongue may or may not still be burning. I can neither confirm nor deny... because I can not feel my tongue! Alright, I may be slightly dramatic. All I'm saying is... have some milk on hand; this dish is not for the faint of heart! [Or you can skip the Sriracha... if you absolutely must!]

Sriracha Polenta with Kale Chips

Calories: 30 each

Prep Time: 2-5 minutes

Cook Time: 10-16 minutes

Servings: 8

Ingredients:

• Polenta (prepared, bagged in a long roll)
• Sriracha Sauce (to taste)
• 1 Recipe Kale Chips (requires 5 large leaves Kale, 1 tsp Olive Oil, and 2 pinches Sea Salt or Garlic Salt. Feel free to cut the Kale Chip recipe in half, or just have the leftovers as a side with the Polenta!)

Directions:

1. Slice and cook Polenta. Slice Polenta into 1/2"-1/4" thick rounds. Place in a lightly olive oiled skillet over medium heat. Continue to check and flip each polenta piece once they begin to brown (about 5-8 minutes).
2. Bake Kale Chips. Use this recipe for Kale Chips.
3. Final Prep! Remove Polenta from the stove and stack two pieces high. Drizzle Sriracha over each stack (careful, that stuff is hot!) and top with Kale chips!