Shrimp & Grits with Keilbasa

Before you all say I made this up....Take a look at the photo...It does exist... and if you lived in Nawlins....That's New Orleans, you'd recognize this as a local favorite....
Check out the technique-


INGREDIENTS:

     2 cups dry polenta

5 cups water

1 tablespoon salt

2 tablespoons olive oil

1 kielbasa sausage, chopped

3 tablespoons minced garlic

2 tablespoons chopped fresh rosemary

2 tablespoons red pepper flakes

1 pound uncooked shrimp - peeled, deveined, and tails removed

8 ounces shredded sharp Cheddar cheese

DIRECTIONS:

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.

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.

Fix this for breakfast the next time you have an overnight guest! (Hint Hint!)

Enjoy!