Black-Eyed Peas And Spinach Over Cheesy Grits

• 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

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.

milk, water, polenta, salt, cheddar cheese, canola oil, onion, spinach, blackeyed peas, salt

Taken from www.food.com/recipe/black-eyed-peas-and-spinach-over-cheesy-grits-349864 (may not work)