Grits Toast With Creamy Mushroom Topping

READY IN: 1hr 20mins
Recipe by CoolMonday

I am not overly fond of grits but I saw Paula Deen making these canapes and they sounded wonderful. After grit toast is baked, they can be covered and refrigerated to use later. Chopped shrimp and be added to the topping if you like. Time does not include chilling time. I really liked these and would be great to make for guests. I made the topping ahead of time except for the onion rings so they wouldn't get soggy. I added them as I was making the final product. I did cut the recipe into one third for two people so I could try them. I made the grits about 1/4 inch thick. and put about a tablespoon of topping on.

Top Review by ~Chef Lori~

I am planning a party and wanted to test out some appetizers to make for that. These passed the test with flying colors. I can't believe how good these are. A winner all the way to the finish line! Even my 5 year old DS loved them!

Ingredients Nutrition

Directions

  1. GRITS TOAST.
  2. Bring broth to boil in large pot.
  3. Stir in grits and return to boil.
  4. Cover, reduce heat, simmer for 5 minutes (until grits thicken) stir occasionally.
  5. Stir in 1/2 cup cheese and the salt.
  6. Remove from heat.
  7. Pour grits into greased 9X13 baking dish.
  8. Cover with foil and chill at least 2 hours or until firm.
  9. Invert onto large cutting board.
  10. Preheat oven to 400 degrees.
  11. Cut out 48 (1 1/2 inch) circles with biscuit or cookie cutter.
  12. Place circles on large buttered jellyroll pan or cookie sheet.
  13. Bake 15 minutes, turn over, bake 15 minutes more.
  14. Set aside.
  15. TOPPING.
  16. In a bowl, mix mayonnaise, 1 cup parmesan cheese, mushrooms, and onion rings.
  17. Top each grit circle with mixture.
  18. Broil 5 minutes or until lightly browned and heated through.

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