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Autumn Succotash with Gruyère Grits

  • 6servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, D, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter or margarine

  2. 1 large fennel bulb, cut into thin

  3. 1 medium onion, cut into 2 garlic cloves, minced

  4. 1 large red bell pepper, cut into thin

  5. 1 large yellow bell pepper, cut into thin

  6. 1 (16-ounce) bag frozen whole kernel corn, thawed

  7. 1 (10-ounce) package baby lima beans, thawed

  8. 1/2 cup heavy whipping cream

  9. 1/3 cup chopped flat-leaf parsley

  10. 2 tablespoons fresh lemon juice

  11. 1 teaspoon salt

  12. 1/2 teaspoon freshly ground black pepper

  13. Gruyère Grits

  14. 4 medium plum tomatoes, chopped (about 1 cup)

Instructions Jump to Ingredients ↑

  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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