Peach & Chicken Kebabs with Grilled Polenta

What I wouldn't have done for a soft, sweet peach last night. The craving hit me like a bolt & I found myself mulling over a trip to the market at 11 o' clock. Already decked out in pajamas, I resigned myself to a raspberry popsicle. Needless to say, this did not do the trick. I'm still peachless; right now I'm running on the fumes of last weeks dinner of peach & chicken kebabs. Magnificent on their own or a glug of honey, when grilled, peaches become an entirely different beast. Their sugars caramelize & their sweetness intensifies & they becomes almost musky -- in a delicious, romantic, subtle sort of way. Teamed up with chicken & onion the sweetness mellows. I've always been an advocate of salty & sweet layered on top of one another, but I'm sure these grilled peaches would be dynamite on their own or with a dollop of vanilla ice cream.

Grilled Peach & Chicken Kebabs, for 2 - 3

2 large ripe peaches, cut into small chunks

2 boneless skinless chicken breasts, cut into small chunks

1 white onion, cut into thick strips

1 tbsp. olive oil

1/2 c. orange juice

1/4 c. lime juice

salt, to taste

pepper, to taste

1/4 tsp. dried oregano

skewers (metal or bamboo)

Mix the lime juice, orange juice, 1 tbsp. of olive oil, oregano, salt & pepper in a large zip top bag & toss the chicken in. Shake to coat & let marinate, refrigerated, for at least 45 minutes. If you're using bamboo skewers, soak them in water while the chicken is marinating so they don't burn.

Drizzle a grill pan with the remaining olive oil & warm it over medium-high heat. Skewer the chicken, peaches & onion, alternating between the three. Cook for 15 - 20 minutes, rotating every few minutes.

There are one of two ways of going about grilling polenta. The quick, lazy way or the slightly more time consuming, home-made way. Sorry to say, I took the easy way out on this one, that is, I bought a "tube" of ready made polenta, sliced it into rounds & grilled 'em. These "tubes" can be found at most markets & are great to have in the fridge for such occasions, but if you really want to go all out, here's the tough(ish) way:

Prepare quick cook polenta to your liking or according to package directions. Line a baking sheet with parchment paper. Drizzle the parchment with a bit of olive oil. Smooth the cooked polenta on the the baking sheet (about 3/4" - 1" thick). Let cool, then refrigerate for 45 minutes or so. Using a 1" round cookie cutter, make polenta rings.

So, that being said, I'd recommend just going for the ready made polenta. Since your just popping it on the grill anyway.

Grilled Polenta, for 2 - 3
1/2 "tube" of prepared polenta
olive oil, to taste
pepper, to taste
salt, to taste

Heat a grill pan over medium-high heat & drizzle with a bit of olive oil. Slice the polenta into 3/4" - 1" thick rounds. Drizzle with a bit more olive oil, salt & pepper. Grill for about 3 minutes on each side or until nice grill marks have formed.