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Shrimp and Grits With Kielbasa


"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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40 m servings 751 cals
Original recipe yields 6 servings

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  • Prep

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  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 751 calories; 45.4 g fat; 45.2 g carbohydrates; 38.8 g protein; 213 mg cholesterol; 2647 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 13
  1. 18 Ratings

Most helpful positive review

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

Most helpful critical review

I had trouble with the polenta to liquid ratio as 5 cups bound up the 2 cups worth of dry polenta rather quickly and I ended up adding 2 more cups of liquid to compensate. Everyone was a bit p...

Most helpful
Most positive
Least positive

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

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. Th...

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.

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 ...

My Husband only verbally comments on a new recipe that I make him only if it is especially good, his exact words were "You can make this again!" I served the meat/shrimp mixture 'atop' the grits...

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 an...

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.

I served it over Rosemary-Parmesan baked polenta. My husband loved it. Thank you for sharing your recipe.

Delicious! I have made it three times in two weeks. Super easy. I scaled back a bit on the red pepper flakes (using only one tsp) and it's awesome! Definitely a staple dinner at our house!