Hoppin' John Stew With Cheddar Cheese Grits

From Southern Living. A New Year's Day Tradition

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 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

Directions

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.