Southern Brunch Pastry Puff

• 2 cups plus 1 tablespoon water, divided
• 1/2 cup quick-cooking grits
• 1 cup shredded cheddar cheese
• 1/4 cup butter, cubed
• 2 tablespoons prepared pesto
• 1/2 teaspoon salt, divided
• 1/4 teaspoon coarsely ground pepper, divided
• 1/2 pound bulk pork sausage
• 1/4 cup finely chopped sweet red pepper
• 7 large eggs, divided use
• 1 package (17.3 ounces) frozen puff pastry, thawed

1. Preheat oven to 375u0b0. In a small saucepan, bring 2 cups water to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat. Stir in cheese, butter, pesto, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended.
2. Meanwhile, in a large skillet, cook sausage and red pepper over medium heat 4-6 minutes or until sausage is no longer pink and red pepper is tender, breaking up sausage into crumbles; drain.
3. In a small bowl, whisk six eggs and the remaining salt and pepper until blended. Return sausage to skillet. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains.
4. Unfold each puff pastry sheet onto a 12x10-in. sheet of parchment. Spread grits to within 1/2 in. of edges. Spoon sausage mixture over half of grits on each pastry. Fold pastries over sausage mixture to enclose; press edges with a fork to seal. Transfer to a
5. .
6. In a small bowl, whisk remaining egg and water; brush over pastries. If desired, top with additional ground pepper. Bake until golden brown. Let stand 10 minutes. Cut each pastry into four pieces.

water, quickcooking grits, cheddar cheese, butter, pesto, salt, ground pepper, pork sausage, sweet red pepper, eggs, pastry

Taken from www.tasteofhome.com/recipes/southern-brunch-pastry-puff/ (may not work)