Once again, I'm turning to Paula Deen, my favorite, for a fabulous recipe. I was recently watching Paula's Home Cooking, and she made these little gems. As I watched her make them, I kept thinking "How can these not be good??" Seriously, whats not to love? I also figured they'd be perfect for the Holiday Entertaining theme since they're clearly easy to make and simply elegant.
Fabulous!
3 (14-ounce) cans chicken broth
1 1/3 cup quick-cooking grits
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
2 tablespoon butter, melted
1 8 ounce package cream cheese, softened
1 tablespoon half-and-half
1/2 cup grated Italian cheese blend
1 teaspoon chopped parsley
1/2 lb cooked, peeled, and deveined shrimp, chopped
1/2 cup grated cheddar cheese
Preheat oven to 400 degrees. 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 cheese and salt. Remove from heat. Spoon grits into a greased 9x13-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 for 15 minutes. Turn grits, and bake 45 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 shrimp mixture.)
In a large bowl, combine cream cheese and half-and-half, stirring until combined. Stir in cheese, parsley, and shrimp. Top each grits round evenly with shrimp mixture. Top mixture with grated cheddar cheese. Broil 5 minutes, or until lightly browned and heated through.
Tips:
It seems to me that you could just cut the grits into small squares if you don't have time to cut them into the small rounds. This would also insure that you use all of your grits, rather than having scraps left from cutting circles.
No comments:
Post a Comment