Make the grits first by bringing the half-and-half and the salt to a light boil. Stir in the grits and lower the heat to the lowest temperature. Cook, stirring now and then, until a furrow you make with a spoon drawn across the top surface remains for a few seconds. Remove from the heat. Let the butter melt on top of the hot grits, and tilt the pan around to coat the top surface with butter (don't stir it in). Keep the grits warm, covered, in an oven at the lowest heat setting.
For the ragout, melt the butter in a saucepan over medium heat and add the flour. Make a light brown roux, stirring constantly. When the mixture reaches the color of a brown paper bag, add the onions and the chocolate, and remove from the heat. Continue to stir until the chocolate disappears.
Whisk in the half and half until the mixture takes on the texture of mashed potatoes. Whisk in the beef stock and the wine until well blended. Add the remaining ingredients and lower the heat to the lowest temperature. Cover and cook for about 15 minutes, stirring every now and then , until the mixture is very thick and the mushrooms are very soft. Adjust seasonings with salt and pepper to taste.
