Ingredients:
Ragout
- 2 tablespoons olive oil
- 1 leek, finely sliced
- 4 cloves garlic, sliced
- 1 large carrot, finely chopped
- 8 ounces mixed mushrooms, finely chopped
- 2 tablespoons white wine
- 4 tomatoes, roughly chopped
- 1 tablespoon tomato purée
- 2 cups cooked and drained Camellia Brand Large Lima Beans
- 1/2 teaspoon balsamic vinegar
- 1/2 teaspoon sea salt
- Black pepper
- 1 tablespoon chopped fresh thyme leaves
- Pinch chili flakes
- Garnish (shaved Parmesan, chopped parsley, and/or chopped thyme)
Cheese Grits
- 2 cups chicken broth
- 1 cup milk
- 1 cup water
- 1/2 teaspoon. salt
- 1 cup quick-cooking grits
- 3/4 cup shredded Cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon hot sauce
- 1/4 teaspoon ground white pepper
- 1/4 cup unsalted butter, cut into slices
Directions:
- To a large pan, add olive oil and leek, and sauté for 5-6 minutes or until very soft.
- Add garlic and carrot, and sauté for 2-3 minutes.
- Add mushrooms and white wine, stir to combine, and cook for 2 minutes.
- 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.
- 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.
- Stir in Cheddar cheese, Parmesan cheese, hot sauce, pepper, and butter until melted and smooth.
- Ladle grits into bowls, and top with ragout.
- Garnish with shaved Parmesan, fresh parsley, and/or fresh thyme.