Autumn Succotash with Gruyere Grits

Autumn Succotash with Gruyere Grits
6-8 servings
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2 tablespoons butter
1 large fennel bulb, cut into 2-inch strips
1 medium onion, cut into 1/4-inch wedges
2 garlic cloves, minced
1 large red bell pepper, cut into thin 2-inch strips
1 large yellow bell pepper, cut into thin 2-inch strips
1 (16-ounce) bag of 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
Gruyere Grits
4 medium plum tomatoes, chopped (about 1 cup)

Melt butter in a large nonstick skillet over medium heat. Add fennel, onion, and garlic; cook 9-11 minutes or until lightly browned, stirring often.

Add pepper; 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 Gruyere Grits. Sprinkle with chopped tomatoes.

Gruyere Grits
6-8 servings

4 cups vegetable broth
1 1/2 cups uncooked regular grits (not instant)
1 cup (4-ounces) shredded Gruyere cheese
3 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Bring broth to a boil in a large saucepan. Gradually stir in grits. Cover, reduce heat, and simmer 15 minutes or until tender, stirring occasionally. Remove from heat; stir in cheese and remaining ingredients. Serve immediately


 

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