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Grits Casserole With White Beans and Rosemary

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“Cooking Light”
1hr 20mins

Ingredients Nutrition


  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.

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