My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, December 22, 2010

Autumn Succotash with Gruyere Grits

My, My, doesn't that sound Southern fancy! Do you have friends that are vegetarian, I do. Try to always plan something in your holiday dinners for every one's enjoyment. Me, I could eat a big bowl of this and not worry about anything else for supper, vegetarian, or not.

Autumn Succotash with Gruyere Grits
6-8 servings
print recipe

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

1 comment:

  1. That is quite the Southern delicacy! Do you know I've never had grits?


Note: Only a member of this blog may post a comment.