Grits Toast With Creamy Mushroom Topping - cooking recipe

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

Preparation

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.