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Fresh breadcrumbs and Parmesan cheese create a savory crumb topping.

Recipe by Cooking Light June 2002

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Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

303 calories; calories from fat 22%; fat 7.4g; saturated fat 3.4g; mono fat 2.9g; poly fat 0.9g; protein 10.2g; carbohydrates 47.2g; fiber 5.2g; cholesterol 13mg; iron 2.5mg; sodium 781mg; calcium 146mg.
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