Kielbasa on Cheese Polenta

    30 minutes

    This recipe is quick and easy to make but the taste is very complex due to the combination of kielbasa, raspberry and cheese.

    57 people made this

    Serves: 4 

    • 1 1/2 cups (375ml) milk
    • 1/2 cup (125ml) water
    • 1 cup (150g) dry polenta
    • 1 cup (115g) grated Cheddar cheese
    • 2 tablespoons olive oil
    • 450g kielbasa sausage, sliced into 1cm pieces
    • 1 cup sliced fresh mushrooms
    • 1 cup diced onion
    • 1 cup (340g) raspberry preserves

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a saucepan, combine the water and milk. Bring to boil then stir in the polenta, reduce the heat to low and simmer until thick, about 10 minutes. Stir in the cheese and remove from the heat.
    2. Heat the olive oil in a large frypan 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 polenta.

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    Reviews in English (53)


    I just couldn't stop eating this! It was fabulous! The only change I made was to use Cherry preserves instead of Raspberry, and it worked very well. Easy too! Thank you so much for the tasty recipe.  -  20 Jan 2008  (Review from Allrecipes USA and Canada)


    I was pretty skeptical when I read this recipe, but the solid marks from the reviewers convinced me to give it a try. I didn't have raspberry preserves, so I used cherry (and I was missing the mushrooms)but it turned out great. I don't like grits, but my husband does, so I made this for his birthday breakfast. Everyone looked at their dishes with a strange expression as I put it on the table, but once they dug in, they all liked it... including me!  -  09 May 2007  (Review from Allrecipes USA and Canada)


    I made this last night and it was delicious. I used fresh kielbasa rather than smoked and I omitted the mushrooms and the raspberry preserves because I didn't have any on hand. The flavors in the dish would have lent themselves quite well to the raspberry preserves as long as the preserves weren't too sweet. I would add them if I made this dish again. The cheese grits were great. The milk really adds a lot of body to them. I was nervous about boiling the milk so I heated it on medium until it just started to bubble then I added the grits and stired constantly. This worked just fine. The timing worked out nicely as well, because I was stirring the grits while the sausage was reducing  -  20 Jul 2005  (Review from Allrecipes USA and Canada)