*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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
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)
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!
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