Hoppin' John Stew With Cheddar Cheese Grits

• 1 tablespoon butter
• 1 chopped cooked smoked ham
• 1 medium onion, chopped
• 2 (15 ounce) cans black-eyed peas, drained and rinsed
• 2 (10 ounce) cans diced tomatoes and green chilies, undrained
• 1 cup frozen corn kernels
• 1 teaspoon sugar
• 1/4 cup chopped fresh cilantro
• White Cheddar Cheese Grits
• 2 cups chicken broth
• 2 tablespoons butter
• 1/2 cup uncooked quick-cooking grits
• 1 cup shredded white cheddar cheese

1. Melt butter in a Dutch oven over medium heat; add ham and onions, and saute 3-5 minutes or until onion is tender. Stir in black eyed peas and next 3 ingredients. Cover, reduce heat to low, and cook, stirring occasionally, 15 minutes. Remove from heat, and stir in cilantro. Serve immediately over White Cheddar Cheese Grits.
2. White Cheddar Cheese Grits:.
3. Bring chicken broth and butter to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits, and return to boil. Reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes or until thickened. Stir in cheese until melted. Serve immediately.

butter, ham, onion, blackeyed peas, tomatoes, corn, sugar, fresh cilantro, cheddar cheese grits, chicken broth, butter, grits, shredded white cheddar cheese

Taken from www.food.com/recipe/hoppin-john-stew-with-cheddar-cheese-grits-409944 (may not work)