Peas And Grits Food

20-MINUTE SHRIMP AND GRITS WITH PEAS AND BUTTER SAUCE

Steps:

• Bring 3 cups of water to a boil in a medium covered saucepan over high heat. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, uncovered, stirring occasionally, until thickened, about 5 minutes. Remove from the heat, stir in 1 tablespoon of the butter and the Parmesan and season with salt and pepper. Cover to keep warm.
• Meanwhile, sprinkle the shrimp with salt and pepper. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer and cook until the shrimp just start to turn bright pink on the bottom, 2 to 3 minutes. Add the wine and the peas, scraping up any browned bits on the bottom of the skillet. Bring to a simmer and cook, stirring occasionally, until the shrimp are opaque and cooked through and the peas are tender, 2 to 3 minutes (if the pan gets too dry, add water 1 tablespoon at a time). Add the tomatoes and scallions and toss with the shrimp and peas. Add the remaining 4 tablespoons butter and swirl the pan until there's a thick sauce.
• Serve the grits on a large platter and top with the shrimp, vegetables and butter sauce.

CAJUN STYLE GRITS WITH BLACK-EYED PEAS SALSA

Steps:

• Combine water, jalapeno chili, cumin and salt in medium saucepan; heat to boiling.
• Gradually stir in grits. Reduce heat and simmer, stirring occasionally, until thickened, about 7-8 minutes.
• Stir in cheese and Blackeyes.
• Spoon grits onto plates, then spoon Blackeye Salsa over grits.

BLACK-EYED PEAS AND SPINACH OVER CHEESY GRITS

Steps:

• 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.
• Heat the oil in a large skillet. Cook the onion until browned, add spinach. Cook until wilted.
• Add drained and rinsed black-eyed peas to the pan. Heat through. Season to taste.
• Serve over cheesy grits.