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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

750.9 calories; protein 38.8g 78% DV; carbohydrates 45.2g 15% DV; fat 45.4g 70% DV; cholesterol 213.2mg 71% DV; sodium 2646.9mg 106% DV. Full Nutrition

Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/28/2015
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 instead of mixed 'into' them. They looked more appetizing that way & more interesting to eat because of the different layers/textures. PLEASE NOTE: Although I made this 'close to' as was written I made the following adjustments I doubled the amount of Hatfield kielbasa & Shrimp called for in the recipe & I'm glad I did this way the proportions of grits to meat ratio was perfect IMO. Instead I used only 1 Tablespoon of the Red Pepper flakes & only one 'sprig' of Rosemary. Instead of adding all of the Hot pepper rosemary & garlic solely to only just the meat/shrimp mixture as the recipe had instructed instead I 'divided' those three things equally between the grits & the meat mixture to flavor both of them first slightly sauteing half the garlic before adding it to the grits. This gave the grits so much more flavor. This recipe is a winner & keeper. TIP: As leftovers this also made a great breakfast when served as a side with two sunny side up eggs & a glass of OJ. Read More
(18)

Most helpful critical review

Rating: 3 stars
03/04/2018
Recipe itself is good. However being a "Southerner" I know that grits and polenta are not the same. Alber's Quick Grits are really great. My favorite and work well with this recipe. Read More
(6)
59 Ratings
  • 5 star values: 33
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
09/28/2015
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 instead of mixed 'into' them. They looked more appetizing that way & more interesting to eat because of the different layers/textures. PLEASE NOTE: Although I made this 'close to' as was written I made the following adjustments I doubled the amount of Hatfield kielbasa & Shrimp called for in the recipe & I'm glad I did this way the proportions of grits to meat ratio was perfect IMO. Instead I used only 1 Tablespoon of the Red Pepper flakes & only one 'sprig' of Rosemary. Instead of adding all of the Hot pepper rosemary & garlic solely to only just the meat/shrimp mixture as the recipe had instructed instead I 'divided' those three things equally between the grits & the meat mixture to flavor both of them first slightly sauteing half the garlic before adding it to the grits. This gave the grits so much more flavor. This recipe is a winner & keeper. TIP: As leftovers this also made a great breakfast when served as a side with two sunny side up eggs & a glass of OJ. Read More
(18)
Rating: 4 stars
02/20/2013
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. Read More
(13)
Rating: 4 stars
03/09/2014
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 Read More
(10)
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Rating: 4 stars
10/15/2012
Awesome flavor! Tweaked it slightly for the kidlets 1 tbsp of hot red flakes and I skipped the rosemary. Very filling and flavorful! Read More
(8)
Rating: 5 stars
01/15/2013
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. Read More
(7)
Rating: 3 stars
02/05/2016
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 perplexed about the flavor of rosemary it was actually a bit off putting in contrast to the shrimp and just seemed overpoweringly out of place. The overall consensus was more liquid and skip the rosemary but all and all was warm and filling on a cold snowy day. (2 feet of snow in fact) Read More
(6)
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Rating: 3 stars
03/04/2018
Recipe itself is good. However being a "Southerner" I know that grits and polenta are not the same. Alber's Quick Grits are really great. My favorite and work well with this recipe. Read More
(6)
Rating: 2 stars
03/05/2018
You call it Shrimp and grits However your receipe is for shrimp and polenta Big difference between grits and polenta Read More
(5)
Rating: 5 stars
04/28/2013
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! Read More
(4)