Pesto millet grits with tomato ragout


Pesto millet grits with tomato ragout

2 clove garlic
2 cup fresh basil, lightly packed
1/2 tsp black pepper
1/2 tsp salt
3 cup milk
1 cup uncooked millet grits

1 tbsp olive oil
8 oz white button mushrooms, sliced
1 large shallot, finely chopped
2 clove garlic, pressed
2 10oz containers grape tomatoes
1 15oz can cannellini beans, drained and rinsed
1 tbsp capers, drained
1 tbsp balsamic vinegar
1/2 tsp crushed red pepper flakes

2 oz mozzarella, grated or shredded
3 tbsp fresh basil leaves, thinly sliced


Adapted recipe to use grits. May not be entirely correct on cooking times!

1. Preheat oven to 350F. For pesto, press garlic into bowl of food processor. Add basil, black pepper, and salt. Process until basil is coarsely chopped. Slowly add oil and process until incorporated. Set aside.

2. For grits, follow package instructions substituting milk for water. Mix in pesto when done cooking. Remove from heat and set aside.

3. Meanwhile for ragout, heat oil over medium heat in 11 or 12 inch skillet. Add mushrooms and shallots. Cook and stir for 3 minutes or until mushrooms start to brown. Add garlic and cook an additional 1 minute or until fragrant. Move mushroom mixture to side of skillet. Add tomatoes; cook, covered, 4-5 minutes or until tomato skins start to split. Carefully break up tomatoes and mix with mushrooms. Reduce heat to medium-low add remaining ragout ingredients, except cheese and basil. Cook 4-5 minutes or until heated through.

4. Serve grits in bowl, top with ragout and sprinkle with cheese and basil.

Nutrition Facts

Serving Size:6


Amount Per Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
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