If using dry red chili pepper rehydrate by pouring boiling water over it in a shallow bowl.

Cut 1 chili peppers in half and remove seeds to desired heat (1⁄4 of seeds is plenty).

Rough chop 1 chili and 1 1⁄2 garlic cloves.

To a food processor or blender add the following: 1 chopped chili pepper +1 1⁄2 chopped garlic cloves + 1⁄4tsp ginger + 1⁄4tsp salt +1⁄4c water

Blend on high until mostly smooth. Transfer mixture to a small pot and add 1⁄4c rice vinegar + 1⁄4c honey + 1tsp tamari.

Bring to a boil over high heat, then reduce heat to low and simmer, stirring occasionally, until sauce reduces, ~15-20 mins. Take off heat, allow to cool and store in mason jar in refrigerator.

Bring 4c water to a boil. Whisking constantly add 1c cornmeal + 1⁄2tsp salt, reduce heat to low and continue to cook for 30-35mins.

Whisk occasionally, making sure to scrape edges/bottom of pan to avoid sticking. Once thick, take off heat and set aside.

Bring a pot of water + 1T white vinegar to just boiling, lower heat and add eggs.

Cook for ~5min or desired doneness.

Serve Poached Eggs over Polenta w/ ~1-3T Sweet & Spicy Chili Sauce over top.