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Hoppin John Stew with White Cheddar Cheese Grits

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Daytime

Published: January 6, 2010

Makes 4 to 6 servings
Hands-On Time: 33 min. Total Time: 48 min. (including Grits)
A tasty alternative to chili, this updated twist is served with grits instead of rice.

1 Tbsp. butter
1 cup chopped smoked ham
1 medium onion, chopped
2 (15-oz.) cans black-eyed peas, drained and rinsed
2 (10-oz.) cans diced tomatoes with green chiles, undrained
1 cup frozen corn kernels
1 tsp. sugar
1/4 cup chopped fresh cilantro
White Cheddar Cheese Grits

Melt butter in a Dutch oven over medium heat; add ham and onion, and sauté 3 to 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 White Cheddar Cheese Grits.

#60525.1
White Cheddar Cheese Grits:
Makes 4 to 6 servings

Hands-On Time: 10 min. Total Time:15 min.
2 cups chicken broth
2 Tbsp. butter
1/2 cup uncooked quick-cooking grits
1 cup (4-oz.) shredded white Cheddar cheese

Bring chicken broth and butter to a boil to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes or until thickened. Stir in cheese until melted. Serve immediately.

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