Thinly slice the Shallot (2). Mince the Garlic (4 clove). Cut the Red Pepper (6) into 1/2 inch pieces. Slice the Wild Mushrooms (10 ounce). Roughly chop the Italian Flat-Leaf Parsley (3 sprig).
To begin, place a medium size saucepot over high heat. Add Water (3 1/2 cup), garlic, and Kosher Salt (to taste). Bring the water to a boil, and add the Polenta Grits (1 cup), slowly, 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 25-35 minutes, but check back and whisk every 5 minutes.
Place a large sauté pan over medium heat. Add Olive Oil (1 teaspoon) and Unsalted Butter (1 tablespoon) then add sliced shallots. Cook for 2-3 minutes, then add the mushrooms. Cook 4-5 minutes until mushrooms wilt and release some liquid.
Add the Canned Cannellini White Kidney Beans (1 cup), roasted red peppers, Fresh Thyme (4 sprig), 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), Black Pepper ( to taste), Unsalted Butter (1 tablespoon) and Parmesan Cheese (2 ounce).
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 fresh italian parsley. Remove thyme sprigs, and discard.
Divide the grits on the plates, and top with mushroom ragout. Enjoy!
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