Hoppin' John Stew With White Cheddar Cheese Grits

Hoppin' John Stew With White Cheddar Cheese Grits Recipe
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
Total time: 48 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 33 Minutes
Total: 48 Minutes


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


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.

Lloyd Roczniak, Rochester, Minnesota,

Southern Living

January 2010
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