Grits Casserole with Rosemary and Beans

Yield: 8 servings


7cups boiling water, divided

3 ozs sun-dried tomatoes, packed without oil, chopped

4 slices white bread, about 4 ounces

½ cup grated fresh Parmesan cheese

2 Tbsp fresh parsley, minced

1 Tbsp Flying Olive Garlic or a Flying Olive Single Varietal of Choice

2 cups red onions, cut vertically into slivers

1 Tbsp fresh rosemary, chopped fine

Pinch of crushed red pepper

2 cloves garlic, minced

1 ½ tsp sea salt, divided

¼ tsp freshly ground black pepper

1 (approx 16 oz), white beans, drained and rinsed

1 ½ cups uncooked regular grits

2 Tbsp + a little for greasing , Flying Olive Butter Extra Virgin Olive Oil


Combine 3 cups boiling water and sun-dried tomatoes in a bowl and let stand for 10 minutes or until the tomatoes are soft. Drain the tomatoes over a bowl, reserving liquid.

Meanwhile, place the bread in a food processor and pulse until the bread turns into coarse bread crumbs. In a small bowl, combine the bread crumbs with the Parmesan cheese and parsley. Set aside.

Preheat the oven to 400 degrees

Heat the Flying Olive EVOO in a skillet over medium heat. Add the onions, rosemary, red pepper, and garlic and sauté for about 3 minutes until the onions are soft. Add the tomatoes and 1 cup of the reserved liquid. Bring to a boil and cook about 7 minutes or until most of the liquid evaporates. Add ½ tsp salt, black pepper, and beans.

In a large saucepan, combine 4 cups of boiling water (I like to use the rest of the tomato water and extra boiling water as needed), 1 tsp salt, grits, and the Flying Olive Extra Virgin Olive Oil.

Pour the grits mixture into an 11x 7” baking dish greased with a little Flying Olive Butter EVOO. Spoon the tomato mixture evenly over the grits. Top with the breadcrumb mixture. Bake at 400 degrees for 20 minutes or until top is golden brown. Remove from oven and let cool a few minutes. Serve.

Adapted from a recipe by Cooking Light

Submitted by Barb L.