Grits Casserole with White Beans and Rosemary

Becky Luigart-Stayner; Jan Gautro

Fresh breadcrumbs and Parmesan cheese create a savory crumb topping.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 303
  • Calories from fat: 22%
  • Fat: 7.4g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 10.2g
  • Carbohydrate: 47.2g
  • Fiber: 5.2g
  • Cholesterol: 13mg
  • Iron: 2.5mg
  • Sodium: 781mg
  • Calcium: 146mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 400°.
  5. 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.
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