Food and Recipes Recipes Hoppin' John Stew With White Cheddar Cheese Grits Be the first to rate & review! 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. By Southern Living Editors Published on December 17, 2018 Print Rate It Share Share Tweet Pin Email Photo: Van Chaplin Hands On Time: 33 mins Total Time: 48 mins Yield: 4 to 6 servings Ingredients Stew 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 Directions 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. 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. Rate it Print