Grits With Mushroom Ragù

Prep 10 min

Cook 30 min

Ready in 40 min

Creamy Parmesan grits topped with savory mushroom sauce deliver the kind of comfort food you'll want on repeat all season.

Ingredients

Mushroom Ragù

2 tbsp (30 mL) oil
1 lb. (450 g) baby bella mushrooms, sliced
1 small onion, thinly sliced
2 garlic cloves, pressed
1 tbsp (15 mL) tomato paste
½ cup (125 mL) red wine or vegetable broth
1 can (15.5 oz./411 g) diced tomatoes, drained
½ tsp (2 mL) thyme leaves, finely chopped
Salt and pepper

Grits

3 cups (750 mL) water
3 cups (750 mL) milk
1 pkg Thyme & Mushroom Grits Meal Mix
½ cup (125 mL) butter (1 stick), cut into cubes
1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL), plus additiona

Directions

Heat the oil in the 4.5-qt. (4.3-L) Stainless Steel Saute Pan over medium-high heat for 2 minutes. Add the mushrooms and cook, undisturbed, for 3–4 minutes, or until browned. Add the onion and garlic and continue cooking for about 5 minutes, or until the onion is softened, stirring occasionally.
Add the tomato paste and deglaze the pan with the wine or broth. Add the diced tomatoes and thyme. Simmer over medium-low heat for 10 minutes. Season with salt and pepper to taste.
For the grits, bring the water and milk to a boil in the 8-qt. (7.6-L) Stainless Steel Stock Pot, then reduce the heat to low.
Slowly pour the meal mix into the liquid while whisking constantly.
Cook, stirring often, for 10 minutes, or until the grits are thick and the grains are tender. Turn off the heat and add the butter and cheese. Stir until the butter is fully incorporated (see cook’s tip).
Serve the mushroom mixture over the grits. Top with additional Parmesan, if you’d like.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 360, Total Fat 24 g, Saturated Fat 12 g, Cholesterol 50 mg, Sodium 700 mg, Carbohydrate 26 g, Fiber 1 g, Sugars 6 g (includes 0 g added sugar), Protein 9 g