Grits Toast With Creamy Mushroom Topping Recipes

GRITS TOAST WITH CREAMY MUSHROOM TOPPING

Grits Toast With Creamy Mushroom Topping image

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.

Provided by CoolMonday

Categories Grains

Time 1h20m

Yield 48 canapes, 24 serving(s)

Number Of Ingredients 9

Ingredients

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
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

Steps:

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

CREAMY MUSHROOM TOASTS RECIPE BY TASTY

Creamy Mushroom Toasts Recipe by Tasty image

Here's what you need: olive oil, garlic, McCormick® Paprika, mushroom, salt, heavy cream, scallions, bread, eggs

Provided by Tayo Ola

Categories Snacks

Time 30m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon McCormick® Paprika, plus extra for garnish
14 oz mushroom, sliced
1 teaspoon salt
¼ cup heavy cream
3 scallions, thinly sliced
4 slices bread, 1 in (2 1/2 cm)
4 eggs, poached

Steps:

Heat olive oil in a large skillet over medium heat. Add garlic and McCormick Paprika and let sizzle for a minute. Stir in the mushrooms and salt, adding in a little more oil if the pan looks dry. Saute until mushrooms are browned, about 10 minutes.
Pour in heavy cream and scallions (reserve a couple scallions for garnishing). Stir to combine, then remove from the heat and set aside.
Brush both sides of the pieces of bread with olive oil. Toast bread in a skillet over low heat until golden brown on both sides.
Pile mushrooms onto the toast. Top each with a poached egg. Lightly dust each egg with a bit of McCormick Paprika and garnish with a couple of scallions.
Enjoy!

Nutrition Facts : Calories 422 calories, Carbohydrate 16 grams, Fat 32 grams, Fiber 2 grams, Protein 23 grams, Sugar 6 grams

GRITS BREAD

Grits Bread image

This is so easy and so good. This can be made early in the day and refrigerated until ready to bake. It is an alternative to spoon bread. I have been making this since 1955. My children did not like spoon bread and when I made this they loved it. It has replaced spoon bread for us.

Provided by Gladys P.

Categories Breads

Time 45m

Yield 1 dish, 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 cups milk
1/2 cup grits
1 teaspoon butter or 1 teaspoon margarine
1/2 teaspoon salt
3 eggs, well beaten

Steps:

Bring milk to a boil and gently stit in grits. Stirring to keep from lumping.
Cook until thick, stirring constantly.
Add butter or margarine; stir until it melts.
Stir in salt and well beaten eggs
Pour into well greased 9 inch oven proof dish.
Bake in preheated 400 degree oven until top is browning and bread rises, about 30 minutes. ( It should look something like corn bread ).
Cut into wedges and serve.

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