Hoppin' John Stew With White Cheddar Cheese Grits

Southern Living
Hoppin' John Stew With White Cheddar Cheese GritsRecipe
Photo: Van Chaplin; Styling: Lydia Pursell
A tasty alternative to chili, this hearty, updated twist is served with creamy, quick-cooking grits instead of rice.
Makes 4 to 6 servings


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1 tablespoon 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 teaspoon sugar
1/4 cup chopped fresh cilantro


Hands-on: 33 Minutes
Total: 48 Minutes

1. 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.

Created date

December 2009