2 (6-ounce) packages fresh portobello mushrooms caps, stems and gills
removed and sliced ¼-inch thick
2 cups chopped leeks
1 tablespoon finely chopped garlic
½ teaspoon ground black pepper
⅛ teaspoon crushed red pepper
1 tablespoon chopped fresh parsley
½ teaspoon lemon zest
1 tablespoon lemon juice
Grits:
3 cups water
1 cup heavy whipping cream
1½ teaspoons kosher salt
1 cup grits*
1 cup grated Gouda cheese
¼ cup unsalted butter
Garnish: chopped fresh parsley, lemon zest, crushed red pepper
Instructions
For ragù:
In a large Dutch oven, combine beans, broth, and 1 tablespoon salt. Bring to a boil. Reduce heat to low, cover, and simmer until beans are tender, 1 hour. (Make sure you reserve the cooking liquid.)
In a large skillet, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until softened and golden brown, 15 minutes. Add leeks, garlic, remaining ½ teaspoon salt, black pepper, and red pepper; cook, stirring occasionally, until softened and aromatic, 5 minutes. Reduce heat to medium-low. Add cooked beans and cooking liquid; cook, stirring occasionally, until thick, 5 minutes. Stir in parsley and lemon zest and juice.
For grits:
In a medium pan, bring 3 cups water, cream, and salt to a soft boil over medium-high heat. Gently whisk in grits, stirring constantly, until grits have absorbed most of liquid, 5 minutes. Reduce heat to medium-low; cook until grits are tender, 10 minutes. Remove from heat; stir in Gouda and butter until smooth and combined.
Garnish with parsley, lemon zest, and red pepper, if desired.
Notes
*We used Camellia Brand Large Limas and McEwen & Sons yellow grits.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/mushroom-butter-bean-ragu-cheesy-grits-2/