Directions

1Bring 1 cup water to a boil in a pot.

2Turn off heat and whisk in dry grits, stirring vigorously to avoid lumps.

3Heat over low until creamy and the consistency of heavy mashed potatoes.

4Meanwhile, steam green beans.

5In a large skillet, whisk together 1⁄4-cup water, Worcestershire sauce, maple syrup, and liquid smoke.

6Add mushrooms and cook over medium heat, stirring regularly, until mushrooms are tender and start to caramelize. (This is your “bacon.”) Set aside.

7Stir nutritional yeast into cooked grits, plus salt and pepper and/or garlic powder to taste.

8Add milk, stirring to cream it up.

9Stir in corn then spoon warm grits into 2 bowls, top with green beans and “bacon”.

10Drizzle with barbecue sauce and serve.