Hoppin' John Stew With Cheddar Cheese Grits - cooking recipe

Ingredients

1 tablespoon butter
1 chopped cooked smoked ham
1 medium onion, chopped
2 (15 ounce) cans black-eyed peas, drained and rinsed
2 (10 ounce) cans diced tomatoes and green chilies, 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 shredded white cheddar cheese

Preparation

Melt butter in a Dutch oven over medium heat; add ham and onions, and saute 3-5 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.
White Cheddar Cheese Grits:.
Bring chicken broth and butter to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits, and return to boil. Reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes or until thickened. Stir in cheese until melted. Serve immediately.