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1
Preheat the oven to 400 degrees.
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2
Combine 1/4 teaspoon of salt, dried basil and black pepper in a small bowl and mix well.
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3
Take an 8' square baking pan and drizzle 1 teaspoon of the oil evenly over the bottom of the baking dish. Arrange the nine tomato slices in one layer and drizzle another teaspoon of oil over the slices, then sprinkle half of the salt mixture evenly over them. Bake on the middle oven rack for 15 minutes; the slices should soften but hold their shape.
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4
Remove the baking dish and gently transfer the tomato slices onto a plate. Some tomato juice will remain in the dish. Leave the oven on.
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5
While the tomatoes are baking in the oven, combine the grits and 1 teaspoon of the oil in a medium saucepan over medium-low heat; stir continuously for about 2 minutes, until the grits are slightly toasted and fragrant. Now transfer the toasted grits to the baking dish. Add the remaining 1/2 teaspoon of salt and the water. Mix well, then cover tightly with aluminum foil. Bake (at 400) for about 20 minutes.
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6
Take the baking dish out of the oven, remove the foil and add the basil chiffonade and whisk.
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7
Now gently transfer the tomato slices onto the baked grits, inverting them so the seasoned side is facing down. Sprinkle with the remaining salt mixture, and drizzle with the remaining teaspoon of oil.
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8
Preheat the broiler.
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9
Place the baking pan on the top oven rack and broil uncovered for a few minutes until a few darkened spots appear on the tomatoes
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10
Remove from oven and let sit for 3 to 5 minutes before serving.
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11
Can be served hot or cold. Set up a bar of your favorite toppings like crispy bacon, sausage, fried eggs, cheddar cheese etc and customize
