Grits Toast with Creamy Mushrooms - chicken broth

Method

• 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 1/2 cup cheese and salt.
• Remove from heat.
• Spoon grits into a greased 9 by 13-inch baking pan.
• Cover, and chill at least 2 hours, or until firm.
• Un-mold grits onto a large cutting board.
• Preheat oven to 400 degrees F.
• 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 15 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 mushroom mixture.)
• In a bowl, stir together the mayonnaise, 1 cup Parmesan, mushrooms, and onion rings.
• Top each grits round evenly with mushroom mixture.
• Broil 5 minutes, or until lightly browned and heated through.