Grits Casserole With White Beans and Rosemary

(from saymyname’s recipe box)

Source: Cooking Light

Serves 8 people

Categories: Casserole, Cooking Light, Grits, Main Dish, Side Dish

Ingredients

  • 4 slices French bread, cubed (each slice should be about 1 ounce)
  • 1/2 cup grated fresh parmesan cheese
  • 2 tablespoons finely chopped fresh parsley
  • 7 cups boiling water, divided
  • 3 ounces sun-dried tomatoes, chopped (packed without oil)
  • 1 tablespoon olive oil
  • 2 cups vertically sliced red onions
  • 1 tablespoon chopped fresh rosemary
  • 1/8 teaspoon crushed red pepper flakes (or to taste)
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons sea salt, divided
  • 1/4 teaspoon black pepper
  • 1 (19 ounce) can cannellini beans, drained
  • 1 1/2 cups uncooked regular grits
  • 2 tablespoons butter

Directions

  1. Place bread in a food processor; pulse 10 times or until coarse crumbs; form to measure 1 cup.

  2. Combine breadcrumbs, cheese, and parsley in a bowl; set aside.

  3. In a bowl, combine 3 cups boiling water and sun-dried tomatoes; let stand 10 minutes or until soft; drain tomatoes over a bowl, reserving 1 cup liquid.

  4. Heat oil in a nonstick skillet over med-high heat; add in onion, rosemary, crushed red pepper, and garlic; stir/saute 3 minutes.

  5. Add in tomatoes and reserved 1 cup liquid; bring to a boil; cook 7 minutes or until most of liquid evaporates.

  6. Add ½ teaspoon salt, pepper, and beans.

  7. Preheat oven to 400°.

  8. Combine 4 cups boiling water, 1 teaspoon salt, grits, and butter in a saucepan; cook 8 minutes over med heat, stirring constantly.

  9. Pour grits into an 11×7 inch baking dish that has been coated with cooking spray.

  10. Spoon tomato mixture evenly over grits; top with breadcrumbs.

  11. Bake 20 minutes or until golden.

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