Black-Eyed Peas And Spinach Over Cheesy Grits - cooking recipe

Ingredients

1 1/2 cups 1% low-fat milk
1 1/2 cups water
1 cup dry polenta
salt
8 ounces sharp cheddar cheese, shredded or cubed (or smoked gouda cheese is lovely, too!)
1 tablespoon canola oil
1 large onion, chopped
16 ounces Baby Spinach, chopped
1 (15 ounce) can black-eyed peas, drained and rinsed
salt and pepper

Preparation

Bring the milk and water to a boil. Add polenta and cook to package directions (mine calls for 5 minutes, stirring constantly). Add cheese, and stir until melted.
Heat the oil in a large skillet. Cook the onion until browned, add spinach. Cook until wilted.
Add drained and rinsed black-eyed peas to the pan. Heat through. Season to taste.
Serve over cheesy grits.