Cheesy Shrimp on Grits Toast

• 3 (14-ounce) cans chicken broth
• 1 1/3  cup  quick-cooking grits
• 1/2  cup  grated Parmesan cheese
• 1/2  teaspoon  salt
• 2  tablespoon  butter, melted
• 1 8 ounce package cream cheese, softened
• 1  tablespoon  half-and-half
• 1/2  cup  grated Italian cheese blend
• 1  teaspoon  chopped parsley
• 1/2  lb  cooked, peeled, and deveined shrimp, chopped
• 1/2  cup  grated cheddar cheese

Preheat oven to 400 degrees. Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in cheese and salt. Remove from heat. Spoon grits into a greased 9x13-inch baking pan. Cover, and chill at least 2 hours, or until firm. Un-mold grits onto a large cutting board. Cut out 48 (1 1/2-inch) circles using a round or fluted cookie cutter. Brush a large jellyroll pan with melted butter. Place grits rounds on pan. Bake for 15 minutes. Turn grits, and bake 45 minutes more. Set aside. (Up to this point, the recipe can be prepared ahead. If preparing early, cover and refrigerate grit rounds until you are ready to top with shrimp mixture.)

In a large bowl, combine cream cheese and half-and-half, stirring until combined. Stir in cheese, parsley, and shrimp. Top each grits round evenly with shrimp mixture. Top mixture with grated cheddar cheese. Broil 5 minutes, or until lightly browned and heated through.

Yield: 48 rounds
Preparation time: 10 minutes
Inactive prep time: 2 hours
Cooking time: 1 hour 10 minutes
Ease of Preparation: easy

Recipe Courtesy Paula Deen