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1
To begin place a medium size saucepot over high heat.
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2
Add 3 1/2 cups water, garlic and a pinch of salt.
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3
Bring the water to a boil, and add the grits slowly while whisking the entire time.
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4
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.
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5
The grits will need to cook for about 25-35 minutes but check back and whisk every 5 minutes.
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6
Place a large saute pan over medium heat.
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7
Add olive oil and 1 tablespoon butter, then add shallots.
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8
Cook the shallots for 2-3 minutes, then add mushrooms.
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9
Continue cooking for about 4-5 minutes or until the mushrooms have wilted and released some liquid.
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10
Add the cannellini beans, peppers, thyme, 1 cup water, salt and pepper, and turn the heat down to low.
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11
Cook for 10-12 minutes.
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12
When the grits are tender and dont taste gritty, they are done.
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13
If they are too thick, add a touch of water, if they are too thin, cook them for 6-7 minutes longer.
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14
Season the grits with salt, pepper, 1 tablespoon butter and Parmesan, then remove from heat.
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15
When the ragout has cooked for 10-12 minutes, remove from heat, season with salt, pepper and parsley.
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16
Remove the thyme sprigs from the ragout and discard.
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17
Divide the grits onto two plates and top with mushroom ragout.
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18
Enjoy!
