Grits Crostini

Photo: Iain Bagwell; Styling: Heather Chadduck

Grits Crostini takes a Southern twist where toasted bread is replaced with grits. We top these bite-size appetizers with Caramelized Apples and Onions.

Yield: Makes about 5 dozen
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 15 Minutes
Total: 1 Hour, 30 Minutes


Ingredients

  • 1 cup all-purpose flour
  • 4 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/4 cup butter, melted
  • 2 large eggs, beaten
  • 1 1/2 cups cooked grits, cooled
  • Caramelized Apples and Onions
  • 1 cup (4 oz.) shredded fontina cheese
  • 2 tablespoons minced fresh thyme

Preparation

  1. 1. Preheat oven to 425°. Sift together first 4 ingredients into a bowl. Whisk together milk and next 2 ingredients in another bowl; add to flour mixture, stirring just until moistened. Whisk in grits. Spoon into greased 12-cup muffin pans (1 Tbsp. per cup).
  2. 2. Bake, in batches, at 425° for 12 to 15 minutes or until crostini is golden. Immediately remove from pans to wire racks; cool 30 minutes. Reduce oven to 375°.
  3. 3. Meanwhile, prepare Caramelized Apples and Onions.
  4. 4. Place crostini on a baking sheet. Top each with 1 tsp. Caramelized Apples and Onions; sprinkle with cheese. Bake at 375° for 8 minutes or until cheese is melted. Sprinkle with thyme; serve immediately.
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