1 hour to a delicious entree or side.
Always looking for farms who grow whole grains and focus on the nutritional aspect of this way of life, I came across Early Bird Farms and Jumbalaya Grits. A-may-zing!
They classify it as a soup, thick for soup, it could be served with a meal or as the meal. Prep time was not 10 mins but about 20-25 minutes for the washing and chopping, thawing/peeling raw shrimp, cutting up (uncured) Kielbasa... and cook time is more like 40 minutes with sautéing, bringing milk to simmer etc. Spice level - I toned down from 1/2 tsp to a rounded 1/4 tsp cayenne and that had noses running and a little sweat.
We absolutely loved this dish! The shrimp were tender, not rubbery, hearty with protein, whole grain (nixtamalized) polenta, spice and flavor abounding and just enough cheese to round out the texture. Easily increased.