Hoppin' John Stew on Grits

This is tasty and pretty quick especially if you used canned black-eyed peas (I do use frozen ones too , but cook them first for this dish) (the basic recipe can be found in Southern Living's January 2010)

1 medium onion , chopped
2 (15 oz) cans blacke-eyed peas, drained and rinsed
1 1/2 cans of diced tomatoes (21 oz), undrained (can add some green chilies to this)
1 tsp liquid smoke (or if you eat meat a cup of smoked ham)
1 cup frozen corn kernels
1 tsp. sugar
cilantro is optional
Cooked grits
Picante sauce (as much as you like)

Cook onion in large pot with a few tablespoons of water for 3-5 minutes or until tender. Stir in peas, tomatoes, liquid smoke (or ham), corn and sugar. Cook about 15 minutes. Add picante sauce as much as you like to taste.

Meanwhile place 4 cups of Chicken broth and 1 cup of quick grits in a pot. Cook until thickened (about 5-10 minutes). If you eat dairy you can add 1 cup of cheese.

Serve the hoppin John over the grits.