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Ragout of Mixed Mushrooms, Roasted Red Peppers and Cannellini Beans over Garlic-Parmesan Grits

3 1/2 cup water
2 each garlic cloves, minced
1 Kosher salt, to taste
1 cup yellow stone-ground grits
1 Black pepper, to taste
1 tbsp unsalted butter
2 oz Parmesan, grated
1 tsp olive oil
1 tbsp unsalted butter
2 small shallots, thinly sliced
10 oz mixed mush- rooms, cut into 1/2 inch pieces
1 cup cannellini beans, cooked
3 each roasted red peppers, cut into 1/2 inch pieces
2 each sprigs fresh thyme
1 cup water
1 Kosher salt, to taste
1 Black pepper, to taste
3 sprigs fresh Italian parsley, leaves removed and roughly chopped


To begin place a medium size saucepot over high heat. Add 3 1/2 cups water, garlic and a pinch of salt. Bring the water to a boil, and add the grits slowly while whisking the entire time. Turn the heat down to low and continue cooking and whisking, making sure that the grits are not sticking to the bottom of the pot. The grits will need to cook for about 25-35 minutes but check back and whisk every 5 minutes. Place a large saute pan over medium heat. Add olive oil and 1 tablespoon butter, then add shallots. Cook the shallots for 2-3 minutes, then add mushrooms. Continue cooking for about 4-5 minutes or until the mushrooms have wilted and released some liquid. Add the cannellini beans, peppers, thyme, 1 cup water, salt and pepper, and turn the heat down to low. Cook for 10-12 minutes. When the grits are tender and dont taste gritty, they are done. If they are too thick, add a touch of water, if they are too thin, cook them for 6-7 minutes longer. Season the grits with salt, pepper, 1 tablespoon butter and Parmesan, then remove from heat. When the ragout has cooked for 10-12 minutes, remove from heat, season with salt, pepper and parsley. Remove the thyme sprigs from the ragout and discard. Divide the grits onto two plates and top with mushroom ragout. Enjoy!

Source: cookpad.com