Lima Bean Ragout with Cheese Grits

Directions:

1. To a large pan, add olive oil and leek, and sauté for 5-6 minutes or until very soft.
2. Add garlic and carrot, and sauté for 2-3 minutes.
3. Add mushrooms and white wine, stir to combine, and cook for 2 minutes.
4. Add tomatoes, tomato purée, cooked lima beans, balsamic vinegar, salt, pepper, thyme, and chili flakes. Simmer for 7-8 minutes, until tomatoes have softened. Set mixture aside and keep warm.
5. To make the cheese grits, bring chicken broth, milk, water, and salt to a boil in a medium saucepan over medium-high heat; once boiling, gradually whisk in grits. Reduce heat to low, and simmer, stirring occasionally, 10 minutes, or until thickened.
6. Stir in Cheddar cheese, Parmesan cheese, hot sauce, pepper, and butter until melted and smooth.
7. Ladle grits into bowls, and top with ragout.
8. Garnish with shaved Parmesan, fresh parsley, and/or fresh thyme.