Black-Eyed Peas and Spinach over Cheesy Grits

Lizzymommy's Note:

Gets my man in touch with his southern roots while keepin' it vegetarian for the non-carnivores in the house! This is my 7 yr old daughter's favorite meal!

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1 ½ cups 1% low-fat milk
• 1 ½ 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

Directions:

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.