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Reviewed: May 8, 2008

Nope. Didn't work out for me. Not tasty.

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CharleyBrul

	Cooking Level: Intermediate Home Town: Cedarburg, Wisconsin, USA Living In: Newnan, Georgia, USA
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Reviewed: Jan. 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.

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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!

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dani

	Cooking Level: Expert Living In: Castro Valley, California, USA
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Reviewed: Apr. 15, 2007

We tried it last night. We did not have raspberry preserve, we used Key Lime Jelly. We also needed to cut the kielbasa slices in half. We just loved either way.

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mindy

	Cooking Level: Intermediate Home Town: Marion, Indiana, USA Living In: Bristol, Virginia, USA
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Reviewed: May 2, 2006

My family loved this recipe. Even my toddlers gobbled up the grits. My husband and I love kielbasa, but we usually grill it and serve it with potatoes, sourkraut and/or peppers. This was a great change for us. It will become one of our "regulars" because it is so quick and easy!

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C.H.

	Cooking Level: Intermediate
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Reviewed: Mar. 16, 2006

You must really like grits for this recipe. my kids couldn't stand it. my kielbasa wasn't thoroughly thawed and the sauce turned out really thin; but what was interesting was the sauce tasted like I had put in mustard even though I hadn't. My polish ancestors are rolling in their graves with this one.

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gingergargoyle


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Reviewed: Nov. 23, 2005

I was a little leary about adding sweet preserves to a dish like this, but it was actually pretty good. I didn't have raspberry preserves so I substituted chopped cherry jam, which tasted fine. The sausage mix went well with the grits. (I may have had a different type of grits, but I needed to add quite a bit more liquid.) I also added some butter,pepper and a little salt to the grits. I would make this again.

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JENNIFFERA


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Reviewed: Jul. 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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JLE27


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Reviewed: Mar. 28, 2005

A great combination of flavors and quick to prepare. Being from the South we love our grits and this is an excellent way to prepare them. I also like that the ingredients are ones that I normally have on hand.

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GAIL481


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