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Raspberry Kielbasa over Cheese Grits

Raspberry Kielbasa over Cheese Grits

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
MBC

MBC

This is a quick and easy recipe, but very impressive because of the unique flavor. One of my family's favorites.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 948 kcal
  • 47%
  • Fat:
  • 49.5 g
  • 76%
  • Carbs:
  • 98.6g
  • 32%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 1242 mg
  • 50%

Based on a 2,000 calorie diet

Directions

  1. In a saucepan, combine the water and milk. Bring to boil, then stir in the grits, reduce the heat to low, and simmer until thick, about 10 minutes. Stir in the cheese, and remove from the heat.
  2. Heat the olive oil in a large skillet over medium heat. Add the sausage, mushrooms and onion; cook and stir until browned. Stir in the preserves, and simmer until sausage and mushrooms are coated and sauce is smooth, about 5 minutes. Serve over cheese grits.
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Reviews

JQ
21

JQ

1/20/2008

I just couldn't stop eating this! It was fabulous! The only change I made was to use Cherry preserves instead of Raspberry, and it worked very well. Easy too! Thank you so much for the tasty recipe.

dani
14

dani

5/9/2007

I was pretty skeptical when I read this recipe, but the solid marks from the reviewers convinced me to give it a try. I didn't have raspberry preserves, so I used cherry (and I was missing the mushrooms)but it turned out great. I don't like grits, but my husband does, so I made this for his birthday breakfast. Everyone looked at their dishes with a strange expression as I put it on the table, but once they dug in, they all liked it... including me!

JLE27
13

JLE27

7/20/2005

I made this last night and it was delicious. I used fresh kielbasa rather than smoked and I omitted the mushrooms and the raspberry preserves because I didn't have any on hand. The flavors in the dish would have lent themselves quite well to the raspberry preserves as long as the preserves weren't too sweet. I would add them if I made this dish again. The cheese grits were great. The milk really adds a lot of body to them. I was nervous about boiling the milk so I heated it on medium until it just started to bubble then I added the grits and stired constantly. This worked just fine. The timing worked out nicely as well, because I was stirring the grits while the sausage was reducing

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