Grits Casserole With White Beans And Rosemary

Name: Grits Casserole With White Beans And Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 400u00b0.
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 400u00b0 for 20 minutes or until golden.

4019

kcal

Calories

434

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Grits Casserole With White Beans And Rosemary falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!