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Sausage and Grits Frittata

“To retain respect for sausages and laws,
one must not watch them in the making.”
~ Otto von Bismarck

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Sausage and Grits Frittata
Gourmet Archives

3/4 cup water
3 tablespoons quick-cooking grits
1/4 pound smoked Kielbasa, sliced thin
1/2 cup finely chopped red bell pepper
1 1/2 tablespoons olive oil
4 large eggs
1/2 cup finely grated sharp Cheddar
Salt, pepper, and cayenne

In a small heavy saucepan bring water to a boil, add grits and salt to taste. 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
and, using the plastic wrap, form them into a 1/2-inch-thick rectangle.
Chill the grits, 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 bell pepper in 1 tablespoon oil over moderate heat, stirring, 5 minutes. In a bowl whisk together eggs, scallions, Cheddar, salt, pepper, and cayenne to taste. Stir in the kielbasa mixture and diced grits, gently. In the skillet, heat remaining 1/2 tablespoon oil over moderate heat until hot but not smoking. Pour in the egg mixture and cook the frittata, without stirring, for 8 minutes, or until edge is set but center is soft. If skillet handle is plastic, wrap it in double thickness of foil. Broil the frittata under preheated broiler 4 inches from heat 2 to 3 minutes, until golden. Let cool in skillet 5 minutes.
 

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