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.
We loved this! I made it without the tomatoes because my daughter is a little fussy (she's four), but added a can of fire roasted chilies. I might make the grits again just as a side, as well!
Edit 09Sept12: The link for the grits seems to be dead, so just in case, here is the recipe as it was formerly posted.
2 cup Chicken Broth
1/2 cup Quick Cook Grits
1 Cup / 4 oz White Cheddar Cheese, shredded
Bring broth and butter to a boil over med-high heat. Whisk in grits. Return to boil. Reduce heat to low and simmer 5 min stirring occaisionally. Stir in cheese until melted.
I first made this for New Years Day in 2010. It was so delicious that we have it about a once a month ever since. It's even better the 2nd day! I sometimes serve it with rice instead the grits....both are delicious!
Delicious remake of a traditional Southern New Year's Day dish. Serving it over grits is a wonderful. I used mild cheddar, since it's what I had in the refrigerator. Next time I'll use extra sharp cheddar for a bit more flavor in the grits.
The Hoppin' John stew mixture could have used a bit of salt and more cilantro, in my opinion.
I'll continue to serve it throughout the year as a side to pork.
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