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Shrimp and Grits With Kielbasa

Shrimp and Grits With Kielbasa

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
tiffanyviolin

tiffanyviolin

This is a recipe my Alabama mama taught me, who picked it up when she lived in New Orleans. I make it for my family in Oregon and they love it too! This is a traditional Christmas dish for our family, but could be eaten as an entree, a side, or even breakfast anytime of the year!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 751 kcal
  • 38%
  • Fat:
  • 45.4 g
  • 70%
  • Carbs:
  • 45.2g
  • 15%
  • Protein:
  • 38.8 g
  • 78%
  • Cholesterol:
  • 213 mg
  • 71%
  • Sodium:
  • 2647 mg
  • 106%

Based on a 2,000 calorie diet

Directions

  1. Bring polenta, water, and salt to a boil in a saucepan; reduce heat to low and simmer until polenta is thickened, 10 to 15 minutes.
  2. Heat olive oil in a large skillet over medium heat and cook kielbasa sausage until browned, 5 to 8 minutes; stir in garlic, rosemary, and red pepper flakes and cook, stirring often, until garlic is fragrant, about 1 minute. Mix in shrimp and stir gently until shrimp are pink and no longer translucent inside, about 5 minutes.
  3. Transfer shrimp mixture and any pan juices to a large serving bowl and stir grits into the mixture. Stir Cheddar cheese into the hot mixture until melted.
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Reviews

Sharon G
4

Sharon G

1/15/2013

This is a great recipe, cut down on the red pepper flakes. It was a BIG hit for our Christmas brunch. We have made it several times and enjoy it everytime! A keeper for sure.

JEMPER
4

JEMPER

10/15/2012

Awesome flavor! Tweaked it slightly for the kidlets, 1 tbsp of hot red flakes and I skipped the rosemary. Very filling and flavorful!

Candy Man
1

Candy Man

4/28/2013

Cooked the polenta with salted chicken stock which caused it to be too salty (but still good). Added fennel seed and thinly chopped onions and substituted cayenne pepper for the pepper flakes and dried rosemary for the fresh. I'm assuming it was my polenta but I ended up adding about a cup more of water to the polenta because they were getting too thick before cooking all the way. I also served the saute mix over the top of the polenta. Except for the over-salted polenta (my fault) my wife and I enjoyed it very much. I will definitely make this again but without so much salt!

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