Photo: Van Chaplin
Hands-on Time
33 Mins
Total Time
48 Mins
Yield
Makes 4 to 6 servings

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. 

How to Make It

Step 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.

Step 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.