My father LOVED Kielbasa and used it in many dishes. Sometimes he didn't even warm it up and just ate it straight from the Hillshire packaging (eek). However, this was one of his favorite dishes to make for parties and such. As a kid, I didn't like all the peppers and onions, but I love it now. It's a simple dish and a generic dish but it reminds me of my Pops.
A friend of mine hipped me to this recipe from a spot in Atlanta, GA named Porter Beer Bar. Ultra creamy grit goodness topped with mushroom and shrimp (you could put something else on top or just serve up the cheese grits). You'll have to run a 1/2 marathon to burn this dish off your dish, but it's worth it when the mood hits.
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