Autumn Succotash with Gruyère Grits

Grits are a versatile base for this rustic blend of corn, onion, garlic, and fennel.

Yield: 6 to 8 servings
Recipe from Oxmoor House

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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
  • Gruyère Grits
  • 4 medium plum tomatoes, chopped (about 1 cup)


  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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