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 servings
Cuisine: Halal Cart & American Muslim
Ingredients: 1.5 cup 1% low-fat milk; 1.5 cup water; 1 cup dry polenta; salt; 8 oz sharp cheddar cheese; 1 tbsp canola oil; 1 large onion; 16 oz Baby Spinach; 1 can black-eyed peas (15 ounce); salt and pepper

Spinach, black-eyed peas and polenta come together in this American dish, simmered on the stove.

20 min · Serves 6 · Easy

Method

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Time: Prep 5 min · Cook 15 min · 20 min total
Difficulty: easy

1
Bring the milk and water to a boil. Add cheese, and stir until melted. Heat the oil in a large skillet. Cook the onion until browned, add spinach. Cook until wilted.
2
Add drained and rinsed black-eyed peas to the pan. Heat through. Season to taste. Serve over cheesy grits.