Grits Casserole With White Beans And Rosemary

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* Exported from MasterCook *

 

Grits Casserole With White Beans And Rosemary

 

Recipe By : Cooking Light Magazine, June 2002, page 194

Serving Size : 8 Preparation Time :0:00

Categories : Inspired Vegetarian--Berley Appetizers And Snacks

Grains And Cereals Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 1 ounce French bread slices

OR other firm white bread -- cubed

1/2 cup grated fresh Parmesan cheese -- (2 ounces)

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

19 ounces canned cannellini beans

OR other white beans -- drained

1 1/2 cups uncooked regular grits

2 tablespoons butter

Cooking spray

 

Fresh breadcrumbs and Parmesan cheese create a savory crumb topping.

 

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 400ø.

 

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 400ø for 20 minutes or until golden.

 

Yield: 8 servings.

 

CALORIES 303 (22% from fat); FAT 7.4g (sat 3.4g, mono 2.9g, poly 0.9g);

PROTEIN 10.28; CARB 47.28; FIBER 5.2g; CHOL 13mg; IRON 2.5mg; SODIUM 781mg;

CALC 146mg

 

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