Vegan BBQ Chopped Mushrooms and Jalapeno Grits

1 Preheat the oven to 400 degrees(F). 
2 Rough chop the mushrooms and put them on a sheet pan. 
3 Drizzle the mushrooms with the olive oil, and sprinkle with a few pinches of salt and pepper. Toss to coat the mushrooms in the oil and salt and pepper.
4 Roast the mushrooms at 400 degrees for 10-15 minutes or until they are super brown.
5 While the mushrooms are roasting, make the grits.
6 In a medium sized sauce pan, whisk together the water, non-dairy milk, salt and sugar. Heat on medium and bring to a simmer. 
7 Reduce heat to low and very, very slowly whisk in the grits. The slower the better, whisking the whole time. Making sure there are no lumps. 
8 Put a cover on the grits and simmer on low for 10-15 minutes, whisking every few minutes until the grits are super thick. 
9 Remove the grits from the heat, stir in the vegan butter and jalapenos. 
10 Once the mushrooms are done, toss them in the BBQ sauce. 
11 Then serve a bowl with grits and mushrooms on top!