Put a medium saucepan on the stove. Add 4 cups water and 1 teaspoon of the salt, cover, and bring it to a boil over high heat.

Thinly slice the scallions and keep the white parts separate from the green parts.

Shred the cheddar cheese if it is not already shredded.

Set a large skillet over medium heat. Add the olive oil and let it warm for about 30 seconds.

Add the chopped onion and red bell pepper to the skillet. Cook, stirring now and then, for 5 minutes, until they soften and the onion starts to look clear.

Add the scallion whites to the skillet. Cook for 1 minute, stirring, until they smell fragrant.

Add the tomato paste, smoked paprika, and black pepper to the skillet. Stir for 1 minute, so the tomato paste darkens slightly and coats the vegetables.

Add the drained black-eyed peas, the frozen corn, and 1/2 cup water to the skillet. Stir well to loosen the tomato paste from the bottom of the pan.

Bring the skillet mixture to a gentle simmer over medium heat. Cook for 4 minutes, stirring once or twice, until the beans are hot and the corn is no longer frozen.

Add the spinach to the skillet a handful at a time. Stir each handful into the hot beans until the leaves wilt down before adding more.

When the water in the saucepan is boiling, slowly whisk in the grits. Keep whisking as you pour so the grits do not clump.

Turn the heat under the saucepan down to low. Cook the grits for 5 to 7 minutes, stirring often, until they are thick, soft, and no longer taste gritty.