14 INGREDIENTS • 7 STEPS • 1HR

Mixed Mushroom Ragout over Garlic Parmesan Grits

Name: Mixed Mushroom Ragout over Garlic Parmesan Grits
Total time: PT3600.0S
Yield: 2
Ingredients: 4 1/2 cup Water; 4 clove Garlic; to taste Kosher Salt; 1 cup Polenta Grits; to taste Ground Black Pepper; 2 tablespoon Unsalted Butter; 2 ounce Parmesan Cheese; 1 teaspoon Olive Oil; 2 Shallot; 10 ounce Wild Mushrooms; 1 cup Canned Cannellini White Kidney Beans; 6 Red Chili Pepper; 4 sprig Fresh Thyme; 3 sprig Italian Flat-Leaf Parsley

Recipe

4.2

5 ratings

Recipe by Chef Robert Lupo.

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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

Kosher Salt

1 cup

Polenta Grits

to taste

Ground Black Pepper

2 Tbsp

Unsalted Butter

2/3 cup

Parmesan Cheese, grated

1 tsp

Olive Oil

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

Fresh Thyme

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

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Mixed Mushroom Ragout over Garlic Parmesan Grits

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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 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 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 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!