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!

Step: 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.

Step: 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.

Step: 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.

Per Serving: 751 calories; protein 38.8g; carbohydrates 45.2g; fat 45.4g; cholesterol 213.2mg; sodium 2646.9mg.

Eating best breakfast to continue the day has become a fabulous habit. It’s a best way to start my 24 hours off healthfully. The sugar hit from the fruit wakes me up and bring me power to make on the morning. Sugar is more vilified as the evil of all disease, but fruit is also loaded with fibre, which is great for your stomach system and helps keep you feel full all day , and not want likely grab a side food out of the street food before break .

Making fruit a at 7.00 clock habit is simple . Easy as put the sweetness in your refrigerator next to the sweet drink or on the table next to your grain bowl , or move your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eating the rest of your food , eat your fruit. If you’re not usually a breakfast person.