Know what is kind of amazing? Hoppin' John stew over cheese grits. A Southern take on chili over rice, if you will. I have to admit, I would have NEVER tried this recipe as I do not like black eyed peas. But my friend had me over for lunch, and I practically licked the bowl. It's good, hearty, healthy, easy, and very tasty. That's pretty much all I am looking for in a recipe.
Ingredients
1 tablespoon oil
1 cup chopped smoked ham
1 medium onion, chopped
2 (15-oz.) cans black-eyed peas, drained and rinsed
2 (10-oz.) cans rotel, undrained
1 cup frozen corn kernels
1 teaspoon sugar
1/4 cup chopped fresh cilantro
2 cups chicken broth (water works too)
1 medium onion, chopped
2 (15-oz.) cans black-eyed peas, drained and rinsed
2 (10-oz.) cans rotel, undrained
1 cup frozen corn kernels
1 teaspoon sugar
1/4 cup chopped fresh cilantro
2 cups chicken broth (water works too)
2 T butter
1/2 cup quick grits
1 cup cheese
Preparation
1. Melt oil in a Dutch oven over medium heat; add ham and onion, and saute 3 to 5 minutes or until onion is tender. Stir in black-eyed peas, tomatoes, corn, and sugar. Cover, reduce heat to low, and cook, stirring occasionally, 15 minutes.
1. Melt oil in a Dutch oven over medium heat; add ham and onion, and saute 3 to 5 minutes or until onion is tender. Stir in black-eyed peas, tomatoes, corn, and sugar. Cover, reduce heat to low, and cook, stirring occasionally, 15 minutes.
2. In a separate pan, bring chicken broth and butter to a boil over medium-high. heat. Gradually add grits in, reduce heat to medium-low, and simmer for 5 minutes or until thick. Remove from heat, stir in shredded cheese. I also like to add a few splashes of Tabasco.
3. Remove stew from heat, and stir in cilantro. Serve immediately over your grits. One dish wonder, ladies and gentleman.
1 comment:
YUM YUM!!!
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