Grits Casserole With White Beans And Rosemary

• 4 (1-ounce) slices French bread or other firm white bread, cubed
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 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
• 1 (19-ounce) can cannellini beans or other white beans, drained
• 1 1/2 cups uncooked regular grits
• 2 tablespoons butter
• Cooking spray

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 400u0b0.
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 400u0b0 for 20 minutes or until golden.

bread, parmesan cheese, fresh parsley, boiling water, tomatoes, olive oil, red onion, rosemary, red pepper, garlic, salt, black pepper, cannellini beans, regular grits, butter, cooking spray

Taken from www.myrecipes.com/recipe/grits-casserole-with-white-beans-rosemary (may not work)