Ragout of Mixed Mushrooms, Roasted Red Peppers and Cannellini Beans over Garlic-Parmesan Grits

Name: Ragout of Mixed Mushrooms, Roasted Red Peppers and Cannellini Beans over Garlic-Parmesan Grits
Total time: 2400 s
Yield: 2 servings
Cuisine: American
Ingredients: 3 1/2 cup water; 2 each garlic cloves, minced; 1 Kosher salt, to taste; 1 cup yellow stone-ground grits; 1 Black pepper, to taste; 1 tbsp unsalted butter; 2 oz Parmesan, grated; 1 tsp olive oil; 1 tbsp unsalted butter; 2 small shallots, thinly sliced; 10 oz mixed mush- rooms, cut into 1/2 inch pieces; 1 cup cannellini beans, cooked; 3 each roasted red peppers, cut into 1/2 inch pieces; 2 each sprigs fresh thyme; 1 cup water; 1 Kosher salt, to taste; 1 Black pepper, to taste; 3 sprigs fresh Italian parsley, leaves removed and roughly chopped

Lizzy Johnston @cook_2885147

Atlanta, Georgia

Our veggie menu also includes a new ingredient we're excited about. You know we love grits. Are you sick of hearing about them yet? We're not. This week you're getting them in a new form: stone ground yellow corn grits. This type packs more of a nutrient punch than white corn grits. They become true heaven when you mix them with garlic and parmesan and serve with mushroom ragout, roasted red peppers, and cannelini beans! Learn more at www.PeachDish.com

Lizzy Johnston @cook_2885147

Saved

Ingredients

40 mins

2 servings

Garlic-Parmesan Grits
3 1/2 cupwater
2 eachgarlic cloves, minced
1Kosher salt, to taste
1 cupyellow stone-ground grits
1Black pepper, to taste
1 tbspunsalted butter
2 ozParmesan, grated
Ragout of Mixed Mushrooms
1 tspolive oil
1 tbspunsalted butter
2 smallshallots, thinly sliced
10 ozmixed mush- rooms, cut into 1/2 inch pieces
1 cupcannellini beans, cooked
3 eachroasted red peppers, cut into 1/2 inch pieces
2 eachsprigs fresh thyme
1 cupwater
1Kosher salt, to taste
1Black pepper, to taste
3sprigs fresh Italian parsley, leaves removed and roughly chopped

Saved

Steps

40 mins

1

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.
2

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.
3

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.
4

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.
5

Divide the grits onto two plates and top with mushroom ragout. Enjoy!