Black-Eyed Peas and Spinach over Cheesy Grits

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!

• Ready In: 20 mins
• Serves: 6

Ingredients

• 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

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.