Autumn Succotash with Gruyère Grits |
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Prep Time: 18 Minutes Cook Time: 26 Minutes |
Ready In: 44 Minutes Servings: 6 |
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Grits are a versatile base for this rustic blend of corn, onion, garlic, and fennel. Ingredients:
2 tablespoons butter or margarine |
1 large fennel bulb, cut into thin 2 |
1 medium onion, cut into 1/4 |
2 garlic cloves, minced |
1 large red bell pepper, cut into thin 2 |
1 large yellow bell pepper, cut into thin 2 |
1 (16-ounce) bag frozen whole kernel corn, thawed |
1 (10-ounce) package baby lima beans, thawed |
1/2 cup heavy whipping cream |
1/3 cup chopped flat-leaf parsley |
2 tablespoons fresh lemon juice |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
gruyère grits |
4 medium plum tomatoes, chopped (about 1 cup) |
Directions:
1. Melt butter in a large nonstick skillet over medium heat. Add fennel, onion, and garlic; cook 9 to 11 minutes or until lightly browned, stirring often.
2. Add peppers; cook 10 minutes, stirring occasionally. Add corn, lima beans, and whipping cream; cook 5 minutes or until thoroughly heated, stirring often. Remove from heat; stir in parsley and next 3 ingredients. Serve over Gruyère Grits. Sprinkle with chopped tomato.
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