Black-eyed Peas And Spinach Over Cheesy Grits

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.