1 author: adapted from Paula Deen
2 directions: 'Bring broth to a boil in a large saucepan. Stir in grits, and return
3 to a boil. Cover, reduce heat, and simmer 5 min., or until grits are thickened,
4 stirring occasionally. Stir in ½ C. cheese. Remove from heat. Spoon grits into
5 a greased 10 by 15” baking pan. Cover, and chill at least 2 hours, or until firm. Unmold
6 grits onto a large cutting board.
12 Cut out 48 (1½”) circles using a round or fluted cookie cutter. Brush a large
13 jellyroll pan with melted butter. Place polenta rounds on pan. Bake for 15 min. Turn
14 polenta, and bake 15 min. more. Set aside. (Up to this point, the recipe can
15 be prepared ahead. If preparing early, cover and refrigerate polenta rounds until
16 you are ready to top with the mushroom mixture.).
19 In a bowl, stir together mayonnaise, 1 C. Parmesan, mushrooms, and onion rings. Top
20 each polenta round evenly with mushroom mixture. Broil 5 min., or until lightly
21 browned and heated through.'
36 name: Quick-cooking Grits
43 name: Parmesan, plus 1 C.
64 name: fresh Mushrooms, chopped and sautéed in butter
71 name: French-Fried Onion Rings
74 name: Polenta-Mushroom Canape