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Grits Toast with Creamy Mushrooms Recipe

Grits Toast with Creamy Mushrooms

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Average Rating:

Total Reviews: 27

Showing 11-20 of 27

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  • on November 16, 2007

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    Paula Girl, You have done it again. I just had a party and I served these to my lady friends and I tell ya Miss Paula, they were just such a hit. I am sending this receipe off to my friends and telling them they just better watch ya cuz your fantastic and my favorite.

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  • on August 21, 2007

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    I made these a few days after I saw Paula make them. I followed the recipe exactly. The rounds never got brown, like they did for her. They had a great flavor, but I ended up eating then on a plate instead of with my fingers. They were thick enough to hold the mushroom mixture, but wasn't crispy or brown enough. Sorry Paula, everything else of yours that I have tried has come out great.

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  • on August 10, 2007

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    I made these for a back to school luncheon for my son's school. They were having fried chicken. I had plan to make garlic cheese grits until I saw these. Knowing it would have taken work to keep my grits creamy at a school luncheon, I thought I'd give these a go. I made them and sent them without trying them prior to doing so. They were "A HIT". Folks who did not even like grits, mushrooms or even onion rings raved over them. I wonder what would happen to them if I made the grits without the broth..just with water and BUTTER?????? You do not have to be a grit lover to enjoy these!!!

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  • on June 28, 2007

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    I have made these for several parties and EVERY TIME I serve them, they are a HUGE hit!! They are eaten very quickly. I actually make the toast and the mixture the day before the party and refrigerate overnight (separately, of course, and then all I have to do during the party is top the toast with the mixture and pop them in the oven. In five minutes, guests can eat them while they are hot (which is when they are best, although even at room temperature they are delicious. I have referred this recipe to countless guests as it is always highly requested. Oh, and there is a lot of mayo, but I think they are still tasty when you cut back.

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  • on May 18, 2007

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    I would never think to use grits in this manner. I was pleasantly surprised to taste this tapas. Paula has never disappointed me.

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  • on May 05, 2007

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    A friend made this at a babyshower for my twin grandbabies and I was addicted to them. Couldn't quit eating them. Was great! Definitely make these.

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  • on April 12, 2007

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    I served these at our family Easter dinner and everyone wanted the recipe.

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  • on April 09, 2007

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    The confusion over the shrimp mixture comes from a different recipe from Paula. It is cheesy shrimp on grits toast, and they are very similar. However, the directions should say 15 minutes instead of 45! I plan on making this for a wine party this week.

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  • on March 31, 2007

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    I love Paula Deen, but I was very disappointed at the outcome of this recipe. I made everything correctly. The Grits Toast came out right and everything, but when I put it all together it just didn't tast good at all. I made it for a dinner party and I just threw it away!

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  • on February 05, 2007

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    Every time I have brought this to a gathering, I get requests for the recipe. My husband is from the south and LOVES the grits, but unfortunately many of our New England friends won't even try it so I opted to use bagel chips as a vehicle for the mushroom/mayo/onion mix instead at yesterday's super bowl party and they were picked up quicker than any football fumbles at yesterday's game. I'm off to email this tasty appetizer recipe once again - Thanks Paula!!!

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