Black-Eyed Peas and Spinach over Cheesy Grits

“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!”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Heat the oil in a large skillet. Cook the onion until browned, add spinach. Cook until wilted.
  3. Add drained and rinsed black-eyed peas to the pan. Heat through. Season to taste.
  4. Serve over cheesy grits.

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