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Grits Toast with Creamy Mushrooms

By Paula Deen


Difficulty: Medium

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 2 (4 oz) cans drained mushroom pieces and stems
  • 2 (2.8 oz) cans French-fried onion rings
  • 1 1/2 cup freshly grated, divided Parmesan cheese
  • 2 cups mayonnaise
  • 2 tablespoons melted butter
  • 1/2 teaspoon salt
  • 3 (14 oz) cans chicken broth
  • 1 1/3 cups quick cooking grits


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 1 cup 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 °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, 1/2 cup Parmesan, mushrooms and onion rings. Top each grits round evenly with mushroom mixture. Broil 5 minutes, or until lightly browned and heated through. Makes 48 rounds.

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