-
1
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.
-
2
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.
-
3
Cut the grits into 1/2-inch dice.
-
4
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.
-
5
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.
-
6
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.
-
7
If the skillet handle is plastic, wrap it in a double thickness of foil.
-
8
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.
-
9
Run a knife around the edge, slide the frittata onto a serving plate, and cut it into wedges.
-
10
Serve the frittata warm or at room temperature.
