Categories: Appetizers, Grits, Paula Deen

Ingredients

• Grits Toast:
• 3 (14 ounce) cans chicken broth
• 1 1/3 cups quick-cooking grits
• 1/2 cup parmesan cheese, grated
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• Topping:
• 2 cups mayonnaise
• 1 cup parmesan cheese, grated
• 2 (4 ounce) cans mushroom stems and pieces, drained
• 2 (2 7/8 ounce) cans French fried onion rings

Directions

1. Make the grits toast: Bring broth to boil in large pot.

2. Stir in grits and return to boil.

3. Cover, reduce heat, simmer for 5 minutes (until grits thicken) stir occasionally.

4. Stir in 1/2 cup cheese and the salt.

5. Remove from heat.

6. Pour grits into greased 9X13 baking dish.

7. Cover with foil and chill at least 2 hours or until firm.

8. Invert onto large cutting board.

9. Preheat oven to 400 degrees.

10. Cut out 48 (1 1/2 inch) circles with biscuit or cookie cutter.

11. Place circles on large buttered jellyroll pan or cookie sheet.

12. Bake 15 minutes, turn over, bake 15 minutes more.

13. Set aside.

14. Make the topping: In a bowl, mix mayonnaise, 1 cup parmesan cheese, mushrooms, and onion rings.

15. Top each grit circle with mixture.

16. Broil 5 minutes or until lightly browned and heated through.

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