Hoppin' John Stew with White Cheddar Cheese Grits | Recipe Goldmine Recipes

Step 1

Pour oil into a large stockpot; add the onion, then sauté over medium heat for several minutes, until the onion is tender, stirring occasionally.

Step 2

Meanwhile, remove the Deli Slices from the packaging. Using a sharp knife cut through each stack at 1/2-inch intervals; turn the stacks one quarter turn, then cut through the stacks again, forming 1/2-inch squares. Break the stacks apart and add the squares to the onions, then continue sauteing for another 2 or 3 minutes.

Step 3

Stir in the black-eyed peas, stewed tomatoes (breaking up any large pieces of tomatoes), green chiles, corn and ham seasoning; bring to a boil over medium-high heat, stirring frequently, then reduce the heat to medium-low, cover, and cook gently for about 15 minutes, stirring occasionally.

Step 4

Meanwhile, prepare the Cheesy Grits.

Step 5

Combine the water and butter or margarine in a medium saucepan, then over medium-high heat, whisk in the vegetarian chicken-style seasoning or base until dissolved.

Step 6

Gradually whisk in the grits; bring to a boil, then reduce the heat to medium-low and cook gently for 5 minutes or until the grits have thickened, stirring occasionally.

Step 7

Stir in the cheese until melted.

Step 8

Just before serving, stir the fresh cilantro into the stew.

Step 9

Serve hot stew over prepared grits or hot cooked rice