Grits Crostini

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Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time:
15 Mins
Total Time:
1 Hour 30 Mins
Yield:
Makes about 5 dozen
December 2012
RECIPE BY Southern Living

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

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

How to Make It

Step 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).

Step 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°.

Step 3

Meanwhile, prepare Caramelized Apples and Onions.

Step 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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