Shrimp and Grits With Kielbasa recipe

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Ingredients

2 cups dry polenta
5 cups water
1 tablespoon salt
2 tablespoons olive oil
1 kielbasa sausage, chopped
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
2 tablespoons red pepper flakes
1 pound uncooked shrimp - peeled, deveined, and tails removed
8 ounces shredded sharp Cheddar cheese

Nutrition Info

750.9 calories
carbohydrate: 45.2 g
cholesterol: 213.2 mg
fat: 45.4 g
fiber: 4.2 g
protein: 38.8 g
saturatedFat: 21 g
servingSize: -
sodium: 2646.9 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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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