Autumn Succotash with Gruyère Grits

Oxmoor House
Autumn Succotash with Gruyère GritsRecipe
Oxmoor House
Grits are a versatile base for this rustic blend of corn, onion, garlic, and fennel.
6 to 8 servings


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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
4 medium plum tomatoes, chopped (about 1 cup)


Prep: 18 Minutes
Cook: 26 Minutes

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.

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.

Created date

August 2009