Grits Casserole With White Beans and Rosemary

• 4 slices French bread, cubed (each slice should be about 1 ounce)
• 12 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
• 18 teaspoon crushed red pepper flakes (or to taste)
• 2 garlic cloves, minced
• 1 12 teaspoons sea salt, divided
• 14 teaspoon black pepper
• 1 (19 ounce) can cannellini beans, drained
• 1 12 cups uncooked regular grits
• 2 tablespoons butter

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 1/2 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.

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

Taken from www.food.com/recipe/grits-casserole-with-white-beans-and-rosemary-194436 (may not work)