Hoppin' John Stew With Cheddar Cheese Grits |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From Southern Living. A New Year's Day Tradition Ingredients:
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 white cheddar cheese |
Directions:
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 White Cheddar Cheese Grits.
2. White 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.
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