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RECIPE
14 INGREDIENTS7 STEPS1hr

Mixed Mushroom Ragout over Garlic Parmesan Grits

4.2
5 Ratings
Recipe by Chef Robert Lupo.
Mixed Mushroom Ragout over Garlic Parmesan Grits Recipe | SideChef
Recipe by Chef Robert Lupo.
PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
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Fulfilled by
PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
1hr
Total Time
$10.22
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
4 1/2 cups
Water
4 cloves
Garlic , minced
to taste
1 cup
Polenta Grits
2/3 cup
1 tsp
2
Small  Shallots , thinly sliced
10 oz
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
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Nutrition Per Serving

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CALORIES
1208
FAT
21.8 g
PROTEIN
59.2 g
CARBS
185.5 g

Cooking Instructions

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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 (10 oz) . 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!
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Nutrition Per Serving
Calories
1208
% Daily Value*
Fat
21.8 g
28%
Saturated Fat
11.7 g
58%
Trans Fat
0.0 g
--
Cholesterol
49.4 mg
16%
Carbohydrates
185.5 g
67%
Fiber
44.8 g
160%
Sugars
27.4 g
--
Protein
59.2 g
118%
Sodium
565.6 mg
25%
Vitamin D
0.1 µg
0%
Calcium
499.5 mg
38%
Iron
120.8 mg
671%
Potassium
751.4 mg
16%
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