Rainbow Chard with Bacon and Polenta!

1 lb. bacon
1 T. olive oil
1 bunch rainbow chard
1 onion, diced
1 garlic clove, minced
1/4 t. crushed red pepper
1/4 t. black pepper
1/4 t. salt
1 t. sugar
2 t. balsamic vinegar
2 T. water
polenta, sliced
1/4 c. parmesan cheese

Saute bacon in a skillet until crisp.  Remove from pan and sauté diced stems of the rainbow chard, onion, and garlic in olive oil until soft.  Add the chopped leaved of the rainbow chard and sauté with red pepper, black pepper, salt, sugar, vinegar, and water.  Once wilted, chop the bacon and add it to the rainbow chard.  In a separate skillet, grill the polenta for a few minutes on each side until golden.  Serve greens and bacon over polenta and top with parmesan cheese.