Name: Autumn Succotash with Gruyère Grits
Prep time: 18 min
Cook time: 26 min
Total time: 44 min
Yield: 6 to 8 servings
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; ½ cup heavy whipping cream; ⅓ cup chopped flat-leaf parsley; 2 tablespoons fresh lemon juice; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 4 medium plum tomatoes, chopped (about 1 cup)

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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Autumn Succotash with Gruyère Grits

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