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. 

Southern Living
This Story Originally Appeared On myrecipes.com

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Credit: Van Chaplin

Recipe Summary test

hands-on:
33 mins
total:
48 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Stew
White Cheddar Cheese Grits

Directions

Instructions Checklist
  • 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.

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  • 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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