Shrimp and Grits With Kielbasa Recipe -
Shrimp and Grits With Kielbasa Recipe
  • READY IN 40 mins

Shrimp and Grits With Kielbasa

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  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 More Reviews

Oct 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!

Feb 20, 2013

I thought this was a great recipe - not complicated, but tasty. I added some chopped chard at the same time as the shrimp to give it a little health kick; the texture and flavor were perfect. The only other change I would make would be to serve the shrimp and sausage mixture over the polenta and not try to mix it all together.


8 Ratings

Jan 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.

Mar 09, 2014

I made this recipe this morning with an Al Fresco breakfast sausage patty (chopped into small pieces) instead of the shrimp and kielbasa and it was delicious! I used the liquid form Better than Bouillon chicken base (with just a little bit of oil & NO salt!) to cook the grits, and sautéed the sausage and garlic with shallots and fresh chopped parsley. No rosemary, but I added my own special blend of warming spices (which is a concoction of almost equal parts garlic powder, ginger, turmeric, curry, cumin, cinnamon, fine-grained sea salt, and white pepper- I use this seasoning on just about everything I cook because I love all of the flavors??). The only reason I gave this a rating of four stars instead of five was because I altered it so much, but I'm sure it would

Apr 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!

Oct 06, 2014

Yummy dish. I made it without shrimp and it was just as tasty. Next time I will make it with half of the rosemary and red pepper.


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  • Calories
  • 751 kcal
  • 38%
  • Carbohydrates
  • 45.2 g
  • 15%
  • Cholesterol
  • 213 mg
  • 71%
  • Fat
  • 45.4 g
  • 70%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 38.8 g
  • 78%
  • Sodium
  • 2647 mg
  • 106%

* Percent Daily Values are based on a 2,000 calorie diet.

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