Creamy Grits: Bring stock and milk to a boil. Turn down to low, and slowly whisk in the grits. Cook, stirring occasionally for 30 to 40 minutes. Remove from heat, add salt and pepper, and cover (for approximately 15 minutes) while making the ragout.
Mushroom Ragout: In a skillet, heat 4 tablespoons of the butter, add the sliced shiitakes and cook slowly, until softened and slightly browned. Add 2 more tablespoons of butter, and then add shallots, leeks, garlic, and thyme. Saute until soft; then add Dijon mustard and demi-glace. Stir in 2 more tablespoons of butter.
Ladle the grits out onto warmed plates, and spoon the ragout over the grits. Top with gouda, grated, and frizzled leeks. Garnish with fresh watercress and serve at once.
Season the flour with salt and pepper. Toss the leek slivers in the seasoned flour, and deep fry in canola oil until golden brown. Drain on paper towels, and keep warm in low oven.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Kathy Cary, Lilly's Restaurant
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