Autumn Succotash with Gruyère Grits

Name: Autumn Succotash with Gruyère Grits
Prep time: 44 min
Cook time: 44 min
Total time: 44 min
Yield: 8
Cuisine: Southern
Ingredients: 283 grams package baby lima beans, thawed; 1 teaspoons freshly ground black pepper; 2 Tbsps butter or margarine; 454 grams frozen whole kernel corn, thawed; 1 large fennel bulb, cut into thin 2; 79 milliliters chopped flat-leaf parsley; 2 garlic cloves, minced; 8 servings Gruyère Grits; 118 milliliters heavy whipping cream; 2 Tbsps fresh lemon juice; 1 medium onion, cut into 1/4; 237 milliliters medium plum tomatoes, chopped (about; 1 large red bell pepper, cut into thin 2; 1 teaspoon salt; 1 large yellow bell pepper, cut into thin 2

Autumn Succotash with Gruyère Grits might be just the side dish you are searching for. Watching your figure? This gluten free and vegetarian recipe has 337 calories, 9g of protein, and 10g of fat per serving. This recipe serves 8. Head to the store and pick up bell pepper, onion, lemon juice, and a few other things to make it today. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes about 44 minutes.

Instructions

Melt butter in a large nonstick skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add fennel, onion, and garlic; cook 9 to 11 minutes or until lightly browned, stirring often.

Ingredients you will need

Fennel

Garlic

Onion

Add peppers; cook 10 minutes, stirring occasionally.

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Peppers

Add corn, lima beans, and whipping cream; cook 5 minutes or until thoroughly heated, stirring often.

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Whipping Cream

Lima Beans

Corn

Remove from heat; stir in parsley and next 3 ingredients.

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Parsley

Serve over Gruyre Grits.

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Grits

Sprinkle with chopped tomato.

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Tomato

Equipment

Frying Pan

Ingredients

Servings:

283grams

package baby lima beans, thawed 1teaspoons

freshly ground black pepper 2Tbsps

butter or margarine 454grams

frozen whole kernel corn, thawed 1large

fennel bulb, cut into thin 2 79milliliters

chopped flat-leaf parsley 2

garlic cloves, minced 8servings

Gruyère Grits 118milliliters

heavy whipping cream 2Tbsps

fresh lemon juice 1medium

onion, cut into 1/4 237milliliters

medium plum tomatoes, chopped (about 1large

red bell pepper, cut into thin 2 1teaspoon

salt 1large

yellow bell pepper, cut into thin 2

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Forge Cellars Classique Riesling with a 4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.