We enjoyed this traditional New Year's dish. Since the original recipe is not vegetarian, I modified it slightly, as noted in parentheses below. I will definitely make it again - and won't wait until New Year's 2011 to do so! -LuAnn
Makes 4 to 6 servings.
1 Tablespoon butter (I used 1 teaspoon olive oil)
1 cup chopped smoked ham (I used a vegetarian ham alternative - "Wham", a frozen product by Worthington/Kelloggs)
1 medium onion, chopped
2 (15-ounce) cans black-eyed peas, drained and rinsed
2 (10-ounce) cans diced tomatoes with green chiles, undrained (I used 2 [15-ounce cans stewed tomatoes + 1 can diced mild green chiles])
1 cup frozen corn kernels (I used 2 cups)
1 teaspoon sugar (I omitted, since stewed tomatoes are already slightly sweet)
1/4 cup chopped fresh cilantro
White Cheddar Cheese Grits (I served over brown rice)
2 cups chicken broth
2 Tablespoons butter
1/2 cup uncooked quick-cooking grits
1 cup (4 ounces) shredded white Cheddar cheese
To make Stew:
Melt butter in a Dutch oven over medium heat; add ham and onion, and saute 3 to 5 minutes or until onion is tender.
Stir in black-eyed peas and next 3 ingredients. (Cilantro is added just before serving).
Cover, reduce heat to low, and cook, stirring occasionally, 15 minutes.
While stew cooks, prepare White Cheddar Cheese Grits.
To make Grits:
Bring chicken broth and butter to a boil in a medium saucepan over medium-high heat.
Gradually whisk in grits, and return to a boil.
Reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes or until thickened.
Stir in cheese until melted.
Remove from stew from heat and stir in cilantro.
Serve immediately over White Cheddar Cheese Grits.