Tuesday, February 2, 2010

For Michele...Grits, they aren't just for breakfast!

Here you go -- dinner in under 30 minutes with very little in the house! This is one of our 'go-to' meals because you can make it from the pantry and/or freezer.

Spinach and Black-eyed Peas over Cheese Grits.

Start the grits (please tell me you know how to do this...)

While those cook work on the rest. You need:

10 0z bag of spinach (fresh is great, but frozen is good, too. We use frozen.)
2 cans black eyed peas, drained and rinsed if too 'saucy'
1 medium onion, chopped
1 Tbs oil
pinch red pepper flakes (or cayenne or even hot sauce)
ground black pepper
sharp cheddar cheese

1. Saute the onion in the oil. Add the fresh spinach to the pan and cook just until it wilts. (If using frozen, cook according to package, the drain and add to the onion.)
2. Put peas, pepper flakes, and pepper into the spinach and onions. Stir to heat it through and salt to taste.

This part is now finished.

3. Grate cheddar cheese and stir into your grits until as cheesy as you like.

Now assemble. Put a big pile of grits in a bowl and top with spinach mixture. I like to also put a little hot sauce on top.

Yes - it sounds weird. However, it is really, really good comfort food. Trust me. :)

1 comment:

Donna said...

This sounds wonderful to me!
Love beans, greens, and corn!