Grits Casserole With White Beans and Rosemary

Cooking Light

• Ready In: 1 hr 20 mins
• Serves: 8

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 11x7 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.