Autumn Succotash With Gruyère Grits

• 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)

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 Gruyere Grits. Sprinkle with chopped tomato.

butter, fennel bulb, onion, garlic, red bell pepper, yellow bell pepper, kernel corn, baby lima beans, heavy whipping cream, flatleaf, lemon juice, salt, freshly ground black pepper, tomatoes

Taken from www.myrecipes.com/recipe/autumn-succotash-with-gruyre-grits (may not work)