Black-eyed peas have an earthy flavor, and corn grits have a comforting texture. This dish is delicious and gluten-free. For a hearty and filling meal, these crispy cakes are great.

Ingredients: 1 cup dried black-eyed peas, soaked overnight and drained. 2 cups water. 1 cup coarse corn grits. 3 cups vegetable broth. 1/2 cup finely chopped onion. 2 cloves garlic, minced. 1/2 cup diced bell pepper. 1/4 cup chopped green onions. 1/4 cup chopped parsley. Salt and pepper to taste. Oil for frying.

Instructions: Put soaked black-eyed peas and water in a pot. Bring to a boil, then lower the heat and let it cook for 45 to 60 minutes, or until the peas are soft. Bring vegetable broth to a boil in a different pot. Slowly whisk in the corn grits while stirring all the time. Turn down the heat and let the grits simmer, stirring every now and then, for about 20 to 25 minutes, or until they are thick and creamy. Put some oil in a pan and heat it over medium-low heat. Cut up the bell pepper, onion, and garlic and add them. It will take about 5 to 7 minutes of sauting until the vegetables get soft. After cooking the black-eyed peas, drain off any extra water and put them in a bowl. With a fork or potato masher, mash them a bit. Cook the vegetables and mix them with the mashed black-eyed peas. Add the green onions and parsley. Add pepper and salt to taste. Combine well. Put the cooked grits on a baking sheet and let them cool for about 30 minutes. This will help them get firm. Form the black-eyed pea mix into cakes or patties. Set a pan on medium heat and add the oil. This should take about 4 to 5 minutes per side. Fry the cakes until both sides are golden brown and crispy. Put your favorite sauce or relish on top of the hot black-eyed pea and grit cakes to serve.

Prep Time: 30 minutes

Cook Time: 60 minutes

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