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
- 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!)
- 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).
- Bake Kale Chips. Use this recipe for Kale Chips.
- 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!