In a medium heavy-bottom pot, add the olive oil and chopped garlic. Cook the garlic for about a minute or so. The garlic should start turning a light golden brown and be very fragrant.

Add the milk and stock and bring to a simmer.

Add the grits and use a whisk to separate the small grounds. Let simmer for about 20 minutes covered on low. Stir 3 or 4 times while cooking.

Once cooked, whisk in the remainder of the ingredients. The grits should be creamy and stick to the whisk.

Put the olive oil, shallots, celery, carrots, and a pinch of salt in a large skillet and place over medium heat.

Cook, often stirring, until the vegetables are softened but not browned.

Add the mushrooms to the pan, Cook for about 5 minutes, or until they take on some color, then stir and add 1/2 teaspoon salt to release their natural water.

Continue cooking until the mushrooms become tender and the liquid evaporates.

Stir in the garlic, rosemary, chili flakes, tomato paste, and vinegar. Add 1/2 cup of the white wine and reduce until the mixture becomes saucy. Finish with the butter.

Serve the mushroom ragu over the cheese grits.