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Ingredients
- 21 ounces chicken broth
- 2/3 cups quick-cooking grits
- 1/4 cup grated Parmesan
- 1/4 teaspoon salt
- 1 tablespoons butter, melted
- 4-ounce package cream cheese, softened
- 1/2 tablespoon half-and-half
- 1/4 cup grated Italian cheese blend
- 1 teaspoon chopped parsley leaves
- 1/2 pound cooked, peeled, and deveined shrimp, chopped
- 1/4 cup grated Cheddar
Details
Servings 24
Level of difficulty Average
Preparation time 10mins
Cooking time 70mins
Cost Average budget
Preparation
Step 1
Preheat oven to 400 degrees F.
Step 2
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.
Step 3
poon grits into a greased 9 by 9-inch baking pan. Cover, and chill at least 2 hours, or until firm. Un-mold grits onto a large cutting board. Cut out 24 (1 1/2-inch) circles using a round or fluted cookie cutter.
Step 4
Brush a large jellyroll pan with melted butter. Place grit rounds on pan. Bake for 15 minutes. Turn grits, and bake 45 minutes more. Set aside.
Step 5
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.)
Step 6
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.
Step 7
Broil 5 minutes, or until lightly browned and heated through.
Sticking with a marriage. That's true grits!
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