Spray 2 mini muffin pans (24 muffins each) with PAM.
Preheat oven to 400 degrees.
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 ½ c. cheese and salt. Remove from heat. Spoon grits evenly into pans to make 48 mini muffins. Bake for 20 minutes or until firm. Cool and serve.
Saute mushrooms in butter until soft. Cool. In a bowl, stir together mayonnaise, 1 c. 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
Makes 24-30 appetizer servings.
6, 11-oz. pkgs. frozen dinner rolls (Sister Shubert’s, for example)
5 lbs. pork tenderloin
1 c. vegetable oil
½ c. fresh lemon juice
2 T. sugar
1 t. salt
¼ t. ground red pepper
2 to 4 cloves garlic, minced
Lemon Tarragon Mayonnaise
2 c. mayonnaise
2 cloves garlic, minced
2 T. lemon juice
¼ t. chopped tarragon leaves
¼ t. salt
Combine all ingredients and chill.
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.
Grill pork to 160º. Assemble sandwiches with mayonnaise and pork. Enjoy!