Directions for Grits: In a large heavy saucepan, bring chicken stock and salt to a boil, add grits slowly and cook on low, stirring frequently, until thickened and tender, about 40 minutes. When perfectly done, add butter, Parmigiano, and pepper, stirring until fully combined.

Directions for the Mushroom Ragout: In a large skillet, melt the butter in the olive oil. Add the shallots, garlic, and the shiitake mushrooms. Cook over medium heat, stirring occasionally until softened and golden, about 6 minutes. Season with salt and pepper to taste. Add the chicken stock and thyme sprigs and simmer for 5 minutes. Discard the thyme sprigs and add the heavy cream and heat on low until the cream is warm.