Grits Toast with Creamy Mushrooms



3 (14-ounce) cans chicken broth
1 1/3 cups quick-cooking grits
1/2 cup grated Parmesan, plus 1 cup
1/2 teaspoon salt
2 tablespoons butter, melted
2 cups mayonnaise
2 (4-ounce) can mushroom pieces and stems, drained
2 (2.8- ounce) can French-fried onion rings


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 shrimp 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.

Mini Lemon Pork Sandwiches Recipe courtesy Paula Deen

3 (11-ounce) packages frozen dinner rolls
2 1/2 pounds pork tenderloin
1/2 cup vegetable oil
1/4 cup fresh lemon juice
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 to 2 cloves garlic, minced
Lemon Tarragon Mayonnaise, recipe follows


Thaw rolls according to package directions.
Rinse tenderloin and pat dry. Combine oil and next 5 ingredients in a large zip-top freezer bag or shallow dish: add tenderloins and seal or cover, and chill at least 4 hours. Remove pork from marinade, discarding marinade.

Preheat oven to 400 degrees F.

Place pork on rack of broiler pan that has been sprayed with nonstick cooking spray. Bake pork for 30 to 40 minutes, or until a thermometer registers 160 degrees F. Let stand 15 minutes.

Reduce oven heat to 350 degrees F. Place rolls in oven and bake for 15 to 20 minutes, or until golden.

Cut pork into1/4-inch thick slices. Serve with dinner rolls and Lemon Tarragon Mayonnaise.



Lemon Tarragon Mayonnaise:
1 cup mayonnaise
1 clove garlic, minced
1 tablespoon lemon juice
1/8 teaspoon chopped tarragon leaves
1/8 teaspoon salt
Combine all ingredients. Chill.