Black-Eyed Peas and Spinach over Cheesy Grits |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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! 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:
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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