Mushroom & Butter Bean Ragù with Cheesy Grits

Ingredients

• 1 (1-pound) package Camellia Brand Large Limas , rinsed and sorted
• 1 (32-ounce) container low-sodium vegetable broth
• 1 tablespoon plus ½ teaspoon kosher salt , divided
• 2 tablespoons olive oil
• 2 (8-ounce) packages fresh button mushrooms , quartered
• 2 (6-ounce) packages fresh portobello mushrooms caps , stems and gills removed and sliced ¼-inch thick
• 2 cups leeks , chopped
• 1 tablespoon garlic , finely chopped
• ½ teaspoon ground black pepper
• ⅛ teaspoon crushed red pepper
• 1 tablespoon chopped fresh parsley
• ½ teaspoon lemon zest
• 1 tablespoon lemon juice
• 3 cups water
• 1 cup heavy whipping cream , grated
• 1½ teaspoons kosher salt
• 1 cup grits*
• 1 cup grated Gouda cheese
• 3 large jalapeño peppers
• ¼ cup unsalted butter
• Garnish: chopped fresh parsley, lemon zest, crushed red pepper