Mixed Mushroom Ragout over Garlic Parmesan Grits

To begin, place a medium size saucepot over high heat. Add Water (3 1/2 cups) , Garlic (4 cloves) , and Kosher Salt (to taste) . Bring the water to a boil, and add the Polenta Grits (1 cup) , slowly, whisking the entire time.

Place a large sauté pan over medium heat. Add Olive Oil (1 tsp) and Unsalted Butter (1 Tbsp) then add Shallots (2) . Cook for 2-3 minutes, then add the Wild Mushrooms (3 3/4 cups) . Cook 4-5 minutes until mushrooms wilt and release some liquid.

Add the Canned Cannellini White Kidney Beans (1 cup) , Red Chili Peppers (6) , Fresh Thyme (4 sprigs) , Water (1 cup) , Kosher Salt (to taste) , and Ground Black Pepper (to taste) , and turn heat down to low. Cook for 10-12 minutes.

When the grits are tender, and not "gritty," they are done. Season with Kosher Salt (to taste) , Ground Black Pepper (to taste) , Unsalted Butter (1 Tbsp) , and Parmesan Cheese (2/3 cup) .

Remove from heat. When the mushroom ragout has cooked for 10-12 minutes, remove from heat, season with Kosher Salt (to taste) , Ground Black Pepper (to taste) , and Italian Flat-Leaf Parsley (3 sprigs) . Remove thyme sprigs, and discard.