Prepare the seasoning packet: In a pan, heat oil and sauté the leeks and onions for 5 minutes. Add garlic, thyme (fresh and dried) and crushed red pepper flakes. Remove from heat and let sit—a little liquid is perfectly fine.

In a pot, bring milk and stock to a gentle boil. Add grits, salt, cayenne and bay leaf, stirring grits slowly with a fork or whisk so your grits do not stick or become lumpy. Reduce to low and cook covered for 15–20 minutes, or until thickened, stirring occasionally.

Once it has reached the consistency you like, add the seasoning packet you created, and the desired amount of cheese. Stir until well combined.

If the grits are too loose for you, cook a little longer. If the grits are too tight, add some liquid stock about ¼ cup at a time until they are just right for you. Bring the liquid stock to a warm temperature after mixing in the grits.

Taste the grits and add more cheese, salt and/or pepper to taste.

Heat 1 tablespoon oil in a pan set at medium-high heat. Toss in mushrooms and let them sit for about 3–5 minutes (you want to caramelize them). Gently stir mushrooms until they are all nicely browned, then remove to a separate bowl.

To the hot pan, add remaining 2 teaspoons oil, turn to medium-low then add shallots and garlic and sauté for 1 minute. Add spices (granulated garlic, onion powder, basil and smoked paprika) and cook for 1 minute.

Add tomato paste to the shallots and garlic and stir for 1 minute. Add red wine to the tomato paste, shallots and garlic to deglaze.

Return the mushrooms back to the pan along with the stock, bay leaf, rosemary and thyme, 1 tablespoon miso paste and 1 tablespoon Bragg Amino Acids. Bring to a low boil then simmer for 10–15 minutes.

Carefully taste the mushrooms and broth to see if it needs more: miso, amino acids, salt or pepper.

Serve over GangStarr Grits and garnish with parsley. Store leftovers in an airtight container in the fridge for up to 5 days. You may need to stir in more liquid when reheating.