Paula Deen's Cheesy Shrimp on Grits Toast

Party canapes: firm Parmesan grits cut into rounds, baked crisp, and topped with a cheesy shrimp mixture and broiled.

Ingredients

• 3 (14 oz) cans chicken stock
• 1 1/3 cups quick-cooking grits
• 1/2 cup grated Parmesan
• 1/2 teaspoon salt
• 2 tablespoons melted butter
• 1 (8 oz) package cream cheese, softened
• 1 tablespoon half-and-half
• 1/2 cup Italian cheese blend
• 1 teaspoon parsley
• 1/2 pound cooked shrimp, peeled and chopped
• 1/2 cup grated cheddar

Directions

1. Boil the stock, add the grits, cover, and simmer 5 minutes. Stir in the Parmesan and salt, spread into a greased 9x13-inch pan, and chill at least 2 hours until firm.
2. Heat the oven to 400 F. Cut 48 rounds with a 1 1/2-inch cutter, brush a pan with melted butter, and bake the rounds 15 minutes per side.
3. Combine the cream cheese and half-and-half, then stir in the Italian cheese, parsley, and shrimp.
4. Top each round with the mixture, sprinkle with cheddar, and broil about 5 minutes until browned.

Notes

Recipe by Paula Deen (pauladeen.com). A grits-toast canape for parties.