Hoppin' John Stew With White Cheddar Cheese Grits

A tasty alternative to chili, this hearty, updated twist is served with creamy, quick-cooking grits instead of rice. This version of classic Hoppin' John mixes things up. 

Hoppin' John Stew with White Cheddar Cheese Grits
Photo: Van Chaplin
Hands On Time:
33 mins
Total Time:
48 mins
4 to 6 servings



  • 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

White Cheddar Cheese Grits

  • 2 cups chicken broth

  • 2 tablespoons butter

  • 1/2 cup uncooked quick-cooking grits

  • 1 cup (4 oz.) shredded white Cheddar cheese


  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.

  2. To Make Grits: Bring chicken broth and butter to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits, and return 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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