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Bring to a boil, then reduce the heat to low, cover and cook for 15 minutes.
The third step:
Return the kielbasa to the pan and add the heavy cream, parmesan and cheddar cheese. Season with salt and pepper.
Stir well and cook for another 10 minutes over medium-low heat until the cheese melts.
Remove from heat and garnish with chopped parsley.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Enjoy!
Nutrition Facts (per serving, makes 6 servings):
Calories: 614
Fat: 50 g
Carbohydrates: 12 g
Fiber: 3 g
Net Carbs: 9 g
Protein: 28 g
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