Categories: Casserole, Cooking Light, Grits, Main Dish, Side Dish

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

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 11×7 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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