Grits Casserole with White Beans and Rosemary

Ingredients

• 0.3 teaspoon pepper black
• 2 tablespoons butter 
• 19 ounce cannellini beans beans white drained canned
• 0.1 teaspoon pepper red crushed
• 4 ounce bread white french firm cubed
• 2 tablespoons parsley fresh finely chopped
• 1 tablespoon rosemary fresh chopped
• 2  garlic cloves minced
• 1.5 cups regular grits uncooked
• 1 tablespoon olive oil 
• 2 ounces parmesan cheese fresh grated
• 2 cups onion red vertically sliced
• 1.5 teaspoons sea salt divided
• 3 ounces sun-dried tomatoes packed chopped
• 7 cups water boiling divided

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup.
2. Combine breadcrumbs, cheese, and parsley in a small bowl; set aside.
3. Combine 3 cups boiling water and sun-dried tomatoes in a bowl; let stand 10 minutes or until soft.
4. Drain tomatoes over a bowl, reserving 1 cup liquid.
5. Heat oil in a nonstick skillet over medium-high heat.
6. Add onion, rosemary, crushed red pepper, and garlic; saute 3 minutes.
7. Add tomatoes and reserved 1 cup liquid. Bring to a boil; cook 7 minutes or until most of liquid evaporates.
8. Add 1/2 teaspoon salt, black pepper, and beans.
9. Preheat oven to 40
10. Combine 4 cups boiling water, 1 teaspoon salt, grits, and butter in a large saucepan. Cook 8 minutes over medium heat, stirring constantly.
11. 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.
12. Bake at 400 for 20 minutes or until golden.