Black-Eyed Peas and Spinach over Cheesy Grits

Name: Black-Eyed Peas and Spinach over Cheesy Grits
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 serving(s)
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

Submitted by Lizzymommy

"Gets my man in touch with his southern roots while keepin' it vegetarian for the non-carnivores in the house! This is my 7 yr old daughter's favorite meal!"

Download

Ready In:: 20mins
Ingredients:: 10
Serves:: 6

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

directions

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.