Grits Casserole with White Beans and Rosemary

Grits Casserole with White Beans and RosemaryRecipe
Becky Luigart-Stayner; Jan Gautro
Fresh breadcrumbs and Parmesan cheese create a savory crumb topping.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 303
Caloriesfromfat 22 %
Fat 7.4 g
Satfat 3.4 g
Monofat 2.9 g
Polyfat 0.9 g
Protein 10.2 g
Carbohydrate 47.2 g
Fiber 5.2 g
Cholesterol 13 mg
Iron 2.5 mg
Sodium 781 mg
Calcium 146 mg


4 (1-ounce) slices French bread or other firm white bread, cubed
1/2 cup (2 ounces) grated fresh Parmesan cheese
2 tablespoons finely chopped fresh parsley
7 cups boiling water, divided
3 ounces sun-dried tomatoes, packed without oil, chopped
1 tablespoon olive oil
2 cups vertically sliced red onion
1 tablespoon chopped fresh rosemary
1/8 teaspoon crushed red pepper
2 garlic cloves, minced
1 1/2 teaspoons sea salt, divided
1/4 teaspoon black pepper
1 (19-ounce) can cannellini beans or other white beans, drained
1 1/2 cups uncooked regular grits
2 tablespoons butter
Cooking spray


Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs, cheese, and parsley in a small bowl; set aside.

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

Heat oil in a nonstick skillet over medium-high heat. Add onion, rosemary, crushed red pepper, and garlic; saute 3 minutes. Add tomatoes and reserved 1 cup liquid. Bring to a boil; cook 7 minutes or until most of liquid evaporates. Add 1/2 teaspoon salt, black pepper, and beans.

Preheat oven to 400°.

Combine 4 cups boiling water, 1 teaspoon salt, grits, and butter in a large saucepan. Cook 8 minutes over medium heat, stirring constantly. Pour grits mixture into an 11 x 7-inch baking dish coated with cooking spray. Spoon tomato mixture evenly over grits; top with breadcrumb mixture. Bake at 400° for 20 minutes or until golden.