Grits Casserole With White Beans and Rosemary

Name: Grits Casserole With White Beans and Rosemary
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 8 serving(s)
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

Submitted by ratherbeswimmin

"Cooking Light"

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Ready In:: 1hr 20mins
Ingredients:: 15
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

Place bread in a food processor; pulse 10 times or until coarse crumbs; form to measure 1 cup.
Combine breadcrumbs, cheese, and parsley in a bowl; set aside.
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.
Heat oil in a nonstick skillet over med-high heat; add in onion, rosemary, crushed red pepper, and garlic; stir/saute 3 minutes.
Add in tomatoes and reserved 1 cup liquid; bring to a boil; cook 7 minutes or until most of liquid evaporates.
Add ½ teaspoon salt, pepper, and beans.
Preheat oven to 400°.
Combine 4 cups boiling water, 1 teaspoon salt, grits, and butter in a saucepan; cook 8 minutes over med heat, stirring constantly.
Pour grits into an 11x7 inch baking dish that has been coated with cooking spray.
Spoon tomato mixture evenly over grits; top with breadcrumbs.
Bake 20 minutes or until golden.