Grits Toast With Creamy Mushroom Topping Recipes

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.

Steps:

• In a large saucepan, bring seafood stock to a boil. Once boiling, add salt, bay leaves, and lobster meat. Cook lobster only until it is opaque. Do not overcook lobster as it will get tough. Remove lobster with a slotted spoon and set aside to drain, reserving cooking liquid. Remove bay leaves from liquid and discard.;
• Melt the butter in a saucepan, and add garlic and scallions, cooking them until they become tender. Stir in the grits, and toast lightly in the pan, then add the cooking liquid from the lobster and simmer until the grits are cooked, about 20 minutes. (The grits should be fluffy.)
• While the grits are cooking, cook bacon in a large skillet until crispy and golden brown, then remove to paper toweling to drain. Pour off most of the fat from the pan. To the same pan which now has a coating of bacon fat, add the mushrooms, onion, garlic, thyme, tomatoes, and parsley. Cook for 2 to 3 minutes to integrate flavors, then return bacon pieces to pan and add white wine. Let wine reduce by half while grits are cooking.
• To finish, gently fold lobster, lime juice, and Parmesan into grits. Season with salt and pepper, as needed. Transfer lobster grits to serving dish and spoon mushroom wine sauce around. Garnish with parsley and lemon wedges.

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.