13 Recipe Delicious Ragout of Mixed Mushrooms, Roasted Red Peppers and Cannellini Beans over Garlic-Parmesan Grits delicious and easy to make.

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You need to prepare Garlic-Parmesan Grits.
Provide water.
Prepare garlic cloves, minced.
You need to prepare Kosher salt, to taste.
Provide yellow stone-ground grits.
You need to prepare Black pepper, to taste.
You need to prepare unsalted butter.
You need to prepare Parmesan, grated.
Prepare Ragout of Mixed Mushrooms.
Provide olive oil.
Provide unsalted butter.
Use shallots, thinly sliced.
Prepare mixed mush- rooms, cut into 1/2 inch pieces.
Use cannellini beans, cooked.
You need to prepare roasted red peppers, cut into 1/2 inch pieces.
Provide sprigs fresh thyme.
You need to prepare water.
Use Kosher salt, to taste.
You need Black pepper, to taste.
Use sprigs fresh Italian parsley, leaves removed and roughly chopped.

Short Tips:

To begin place a medium size saucepot over high heat. Add 3 1/2 cups water, garlic and a pinch of salt. Bring the water to a boil, and add the grits slowly while 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 about 25-35 minutes but check back and whisk every 5 minutes..
Place a large sauté pan over medium heat. Add olive oil and 1 tablespoon butter, then add shallots. Cook the shallots for 2-3 minutes, then add mushrooms. Continue cooking for about 4-5 minutes or until the mushrooms have wilted and released some liquid. Add the cannellini beans, peppers, thyme, 1 cup water, salt and pepper, and turn the heat down to low. Cook for 10-12 minutes..
When the grits are tender and don’t taste “gritty,” they are done. If they are too thick, add a touch of water, if they are too thin, cook them for 6-7 minutes longer. Season the grits with salt, pepper, 1 tablespoon butter and Parmesan, then remove from heat..
When the ragout has cooked for 10-12 minutes, remove from heat, season with salt, pepper and parsley. Remove the thyme sprigs from the ragout and discard..
Divide the grits onto two plates and top with mushroom ragout. Enjoy!.

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