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BBQ Portabella Grits

Recipe by: Jennifer Kellogg. Featured on Tuesdays with Thomas on 9/1/20

Polenta Ingredients:

  • 1/2 cup corn
  • garlic powder to taste
  • 1/4 cup nutritional yeast
  • 1/4 cup soy or almond milk
  • 1/2 cup dried polenta

Other Ingredients:

  • 1/2 cup BBQ sauce of your choice
  • 1/2 tsp liquid smoke
  • 1 tsp Smoked Hickory Balsamic
  • 1 tsp Vegan Worcestershire sauce
  • 6 oz broccoli Florets
  • 2 Portabella mushrooms, sliced


  1. To Prepare Polenta: In a saucepan, bring 1 cup water to a boil. Once water is boiling, turn off heat and whisk in dry polenta, stirring vigorously to avoid lumps. Once thick, stir in the milk. Stir in nutritional yeast, pepper and/or garlic powder to taste. Stir in corn. Cover and set aside.
  2. In a large skillet, whisk together 1/4 cup water, Worcestershire sauce, Smoked Hickory Balsamic and liquid smoke.
  3. Add Mushrooms and cook over medium heat heat, stirring regularly until mushrooms are tender and caramelized.
  4. Divide Polenta into two bowls.
  5. Top with steamed broccoli and mushrooms
  6. Drizzle with barbecue sauce and serve
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