Grits Toast With Creamy Mushroom Topping Recipes

CREAMY CHEESE GRITS AND MUSHROOMS

Steps:

• In a large pot or dutch oven, bring the water to a boil. Stir in the grits. Reduce the heat to low, cover the pot, and cook let cook, stirring occasionally to prevent the grits from sticking to the bottom of the pot. Cook until the grits are tender and the liquid has been absorbed, 20-30 minutes. Remove from the heat, add the salt, cheese, and butter and stir until melted. Cover and keep warm.
• Melt 1 tablespoon of the butter in a large skillet or braising pan over medium heat. Add half of the mushrooms and cook for 5 minutes or until golden on the bottom. Flip the mushrooms over and brown on the second side, about 5 minutes more. Remove the mushrooms to a large plate. Add another tablespoon of butter to the pan and repeat with the remaining mushrooms.
• Melt the remaining 2 tablespoons butter in the now empty pan over medium heat and add the onion, bell pepper, and garlic. Cook, stirring occasionally, until softened, 3-5 minutes. Add the seared mushrooms and any juices that have accumulated. Add the tomatoes, their juices, and the thyme and bring to a simmer.
• In a small cup, stir together the cornstarch and 1 or 2 tablespoons of cool water to make a slurry. Add this to the pot along with 1/2 cup vegetable stock. Cook for 2 or 3 minutes more. Add the tomato paste and stir until blended. Stir in the cream, Worcestershire, Tabasco, and more stock if needed to make a spoonable sauce that generously coats the mushrooms. Heat thoroughly, being careful not to let it come to a boil. Taste, adding salt if you like.
• Serve the grits in shallow bowls topped with the mushrooms, sauce, and a sprinkle of chives.

GRITS TOAST WITH CREAMY MUSHROOM TOPPING

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.

GRITS BREAD

Steps:

• Add all ingredients to bread machine and set on basic cycle.
• May need to add water during mixing.
• Leftover grits which have been refrigerated will be drier than freshly cooked grits.

GRITS BREAD

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.