Raspberry Kielbasa Over Cheese Grits Recipes

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RASPBERRY KIELBASA OVER CHEESE GRITS



Raspberry Kielbasa over Cheese Grits image

This is a quick and easy recipe, but very impressive because of the unique flavor. One of my family's favorites.

Provided by MBC

Categories     Grits

Time 30m

Yield 4

Number Of Ingredients 9

1 ½ cups milk
½ cup water
1 cup dry grits
1 cup shredded Cheddar cheese
2 tablespoons olive oil
1 (16 ounce) package kielbasa sausage, sliced into 1/2 inch pieces
1 cup sliced fresh mushrooms
1 cup diced onion
1 cup raspberry preserves

Steps:

  • In a saucepan, combine the water and milk. Bring to boil, then stir in the grits, reduce the heat to low, and simmer until thick, about 10 minutes. Stir in the cheese, and remove from the heat.
  • Heat the olive oil in a large skillet over medium heat. Add the sausage, mushrooms and onion; cook and stir until browned. Stir in the preserves, and simmer until sausage and mushrooms are coated and sauce is smooth, about 5 minutes. Serve over cheese grits.

Nutrition Facts : Calories 948.5 calories, Carbohydrate 98.6 g, Cholesterol 111.9 mg, Fat 49.5 g, Fiber 1.6 g, Protein 28.6 g, SaturatedFat 18.6 g, Sodium 1242.4 mg, Sugar 59.5 g

SHRIMP AND SAUSAGE WITH CHEESY GRITS



Shrimp and Sausage with Cheesy Grits image

Shake up your dinner rut with this PM-play on shrimp and grits. Here, smoky Andouille sausage and juicy shrimp are seared in the skillet and then arranged on top of a comforting bowl of cheesy grits. A saucy fried egg is the crowning achievement on this breakfast-for-dinner winner.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 12

1 cup stone-ground grits
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter, room temperature
6 ounces sharp cheddar, grated (1 1/2 cups)
6 ounces andouille sausage, sliced 1/4 inch thick
12 ounces large peeled, deveined shrimp (about 16)
1 teaspoon fresh lemon juice
2 tablespoons hot sauce, such as Frank's Red Hot
1 poblano pepper, seeded and cut into 1/4-inch strips
1 small onion, cut into 1/4-inch-thick slices (1 cup)
1 cup halved cherry tomatoes
Fried eggs, for serving (optional)

Steps:

  • Stir grits into 4 cups salted boiling water. Reduce heat to medium; cook, stirring, until thickened, 10 minutes. Remove from heat. Stir in 2 tablespoons butter and cheese; season to taste.
  • Cook sausage in a large nonstick skillet over medium-high heat until browned, 6 minutes. Transfer to a plate. Add 1 tablespoon butter and shrimp to skillet; season to taste. Cook until just opaque, 2 to 3 minutes. Stir in lemon juice and hot sauce; transfer to another plate.
  • Add remaining butter, poblano, onion, and tomatoes to now-empty skillet and cook, stirring once, until browned, 5 minutes. Return sausage and 1/4 cup water to skillet; cover, reduce heat to medium-low, and cook until tomatoes collapse, 1 minute more. Stir in shrimp and serve, with grits and eggs.

RASPBERRY KIELBASA OVER CHEESE GRITS



Raspberry Kielbasa over Cheese Grits image

Adapted from a recipe by MBC at allrecipes.com. If you don't like grits (they are an acquired taste), try serving with plain rice or mashed potatoes. Lends itself well to other fruit jams, as long as they are not overly sweet. Stick to regular smoked kielbasa; other sausages may not taste right treated this way.

Provided by DrGaellon

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 cups milk
1/2 cup water
1 cup dry grits
1 cup shredded sharp cheddar cheese
1 lb smoked kielbasa
2 tablespoons olive oil
1 cup sliced fresh mushrooms
1 cup diced onion
1 garlic clove, minced
1 cup raspberry preserves

Steps:

  • In a saucepan, combine the water and milk. Bring to boil, then stir in the grits, reduce the heat to low, and simmer until thick, about 10 minutes. Stir in the cheese, and remove from the heat.
  • Slice the kielbasa in half lengthwise, then into 1/2" slices crosswise. Heat the olive oil in a large skillet over medium heat. Add the sausage, mushrooms, onion, and garlic; cook and stir until browned. Stir in the preserves, and simmer until sausage and mushrooms are coated and sauce is smooth, about 5 minutes. Serve over cheese grits.

Nutrition Facts : Calories 582.7, Fat 26.5, SaturatedFat 10.7, Cholesterol 80.6, Sodium 1062.1, Carbohydrate 66.7, Fiber 1.5, Sugar 27.5, Protein 19.6

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