INGREDIENTS

INSTRUCTIONS

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
1/2-inch-thick rectangle, and chill them, wrapped in the plastic wrap, for
15 minutes. Cut the grits into 1/2-inch dice.
In a 9-inch non-stick 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 diced grits, gently.
In the skillet heat the remaining 1/2 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 MC-Recipe Digest by "gswindell@widomaker.com"
<gswindell@widomaker.com> on Apr 21, 1998

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