Grits Casserole with White Beans and Rosemary

Grits Casserole with White Beans and Rosemary
Photo by Becky Luigart-Stayner

Ingredients

  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • ¼ teaspoon black pepper
  • 1 (19-ounce) can cannellini beans or other white beans, drained
  • 2 tablespoons butter
  • 2 tablespoons finely chopped fresh parsley
  • ½ cup (2 ounces) grated fresh Parmesan cheese
  • + 9 more ingredients
    • 1/8 teaspoon crushed red pepper
    • 3 ounces sun-dried tomatoes, packed without oil, chopped
    • 1 ½ cups uncooked regular grits
    • 7 cups boiling water, divided
    • 4 (1-ounce) slices French bread or other firm white bread, cubed
    • 2 cups vertically sliced red onion
    • Cooking spray
    • 1 tablespoon chopped fresh rosemary
    • 1 ½ teaspoons sea salt, divided

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. 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...

View full recipe at My Recipes

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