1/2 C light brown sugar
1/2 C unseasoned rice vinegar
1/3 C hot chili paste (such as sambal oelek)
1/4 C fish sauce( such as nam pla or nuoc nam)
1/4 C Sriracha
2 tsp finely grated peeled ginger
1 1/2 lb skinless, boneless chicken thighs, cut into 1 1/2"- 2" pcs.
Prepare grill for medium-high heat. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha and ginger in a large bowl. Add chicken and toss to coat. Thread 5-7 pieces onto each skewer. If you are using bamboo skewers, soak them in water for an hour prior to this step. I put the covered skewers in the refrigerator while I reduced the marinade.
I've been working on perfecting polenta. Sure I want it to be creamy, but if it's a corn dish, this Iowa girl thinks there needs to be corn kernels in it. So after the milk, salt and polenta have cooked up, I add 1 cup of Parmigiano-Reggiano cheese, 2 cups of fresh corn kernels and 2 Tb of butter. Pour it into a greased glass dish and let it set up. Before serving, cut the polenta, brush both sides with olive oil and broil for about 8 minutes. Spoon a ladle of marinara sauce (June 13th post) on top and dig in.