Hoppin' John Stew With Cheddar Cheese Grits

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 chopped cooked smoked ham
• 1 medium onion, chopped
• 2 (15 ounce) cans black-eyed peas, drained and rinsed
• 2 (10 ounce) cans diced tomatoes and green chilies, undrained
• 1 cup frozen corn kernels
• 1 teaspoon sugar
• 1/4 cup chopped fresh cilantro
• 2 cups chicken broth
• 2 tablespoons butter
• 1/2 cup uncooked quick-cooking grits
• 1 cup shredded cheddar cheese

Recipe

• 1 melt butter in a dutch oven over medium heat; add ham and onions, and saute 3-5 minutes or until onion is tender. stir in black eyed peas and next 3 ingredients. cover, reduce heat to low, and cook, stirring occasionally, 15 minutes. remove from heat, and stir in cilantro. serve immediately over cheddar cheese grits.
• 2 cheddar cheese grits:.
• 3 bring chicken broth and butter to a boil in a medium saucepan over medium-high heat. gradually whisk in grits, and return to boil. reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes or until thickened. stir in cheese until melted. serve immediately.