Mixed Mushroom Ragout over Garlic Parmesan Grits

Recipe

14 INGREDIENTS • 7 STEPS • 1HR

Mixed Mushroom Ragout over Garlic Parmesan Grits

4.2

5 ratings

Recipe by Chef Robert Lupo.

Mixed Mushroom Ragout over Garlic Parmesan Grits

Save

Southern-infused and internationally-inspired meals mailed to your home.

Recipe by Chef Robert Lupo.

1HR

Total Time

$10.22

Cost Per Serving

Ingredients

Servings

2

US / Metric

4 1/2 cups

Water

4 cloves

Garlic, minced

to taste

1 cup

Polenta Grits

to taste

Ground Black Pepper

2 Tbsp

Unsalted Butter

2/3 cup

Parmesan Cheese, grated

1 tsp

2

Small Shallots, thinly sliced

3 3/4 cups

Wild Mushrooms, cut

1 cup

Canned Cannellini White Kidney Beans, cooked

6

Red Chili Peppers, cut

into 1/2 inch pieces

4 sprigs

3 sprigs

Italian Flat-Leaf Parsley, roughly chopped, trimmed

Nutrition Per Serving

VIEW ALL

Calories

1208

Fat

21.8 g

Protein

59.2 g

Carbs

185.5 g

Mixed Mushroom Ragout over Garlic Parmesan Grits

Save

Southern-infused and internationally-inspired meals mailed to your home.

Cooking InstructionsHide images

step 1

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.

step 1 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.

step 2

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 25-35 minutes, but check back and whisk every 5 minutes.

step 3

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.

step 3 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.

step 4

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.

step 5

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).

step 5 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).

step 6

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.

step 7

Divide the grits on the plates, and top with mushroom ragout. Enjoy!

step 7 Divide the grits on the plates, and top with mushroom ragout. Enjoy!

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