Grits Casserole with White Beans and Rosemary |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Fresh breadcrumbs and Parmesan cheese create a savory crumb topping. 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 |
Directions:
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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