BLACK-EYED PEAS AND SPINACH OVER CHEESY GRITS

Black-Eyed Peas and Spinach over Cheesy Grits image

Provided by Lizzymommy

Categories Spinach

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Previous Next

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

Steps:

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.
Heat the oil in a large skillet. Cook the onion until browned, add spinach. Cook until wilted.
Add drained and rinsed black-eyed peas to the pan. Heat through. Season to taste.
Serve over cheesy grits.

Nutrition Facts : Calories 354.7, Fat 16.9, SaturatedFat 8.8, Cholesterol 42.7, Sodium 542.4, Carbohydrate 34.1, Fiber 5.8, Sugar 4.9, Protein 18.9