Grits Toast with Creamy Mushrooms

• 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
• 2  cup  mayonnaise
• 1  cup  freshly grated Parmesan
• 2 (4-ounce) can mushroom pieces and stems, drained
• 2 (2.8-ounce) can French-fried onion rings

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 9-by-13-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 at 400 degrees F for 15 minutes. Turn grits, and bake 15 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 mushroom mixture.)

In a bowl, stir together the mayonnaise, parmesan, mushrooms, and onion rings. Top each grits round evenly with mushroom mixture. Broil 5 minutes, or until lightly browned and heated through.

Yield: 48 rounds
Prep Time: 40 minutes
Cook Time: 40 minutes
Inactive Prep Time: 2 hours
Ease of Preparation: Easy

Recipe Courtesy Paula Deen