Shrimp and Grits With Kielbasa

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.