Recipe - Sausage And Grits Frittata

Three fourths cup Water
3 tablespoon Quickcooking grits
One fourth pound Smoked kielbasa; cut or sliced up thin
One half cup Finely chopped red bell
pepper
1 One half tablespoon Olive oil
4 lg Eggs
4 Scallions; cut or sliced up thin
One half cup Finely grated sharp Cheddar
Cayenne to taste

In a small heavy saucepan bring the water to a boil, add the grits and salt
to taste, and cook the grits, covered, over low heat, stirring
occasionally, for 5 minutes, or until they are very thick. Spoon the grits
onto a sheet of plastic wrap, using the plastic wrap form them into a
1/2inchthick rectangle, and chill them, wrapped in the plastic wrap, for
15 minutes. Cut the grits into 1/2inch dice.

In a 9inch nonstick skillet cook the kielbasa and the bell pepper in 1
tablespoon of the oil over moderate heat, stirring, for 5 minutes. In a
bowl whisk together the eggs, the scallions, the Cheddar, the cayenne, and
salt to taste and stir in the kielbasa mixture and the minced grits, gently.
In the skillet heat the remaining One half tablespoon oil over moderate heat
until it is hot but not smoking, pour in the egg mixture, and cook the
frittata, without stirring, for 8 minutes, or until the edge is set but the
center is still soft. If the skillet handle is plastic, wrap it in a double
thickness of foil. Broil the frittata under a preheated broiler about 4
inches from the heat for 2 to 3 minutes, or until it is golden, and let it
cool in the skillet for 5 minutes. Run a knife around the edge, slide the
frittata onto a serving plate, and cut it into wedges. Serve the frittata
warm or at room temperature.

Recipe by: Gourmet September 1992

Posted to MCRecipe Digest by "gswindell@widomaker.com"
gswindell@widomaker.com on Apr 21, 1998