My first post is going to be very easy!

Here is one of my recipes that was selected as a finalist [alas only published online] by Washington Post for their ‘ 2010 Top Tomato Contest’.
Grits With Tomatoes Over Easy

My First Blog Pic!

And here is the recipe as it appears in ‘ The Post ‘

Grits With Tomatoes Over Easy

The Washington Post, August 11, 2010

  • Course: Side Dish


Grits don’t have to be smothered with butter or cheese to taste great. This recipe is a low-fat alternative. 

The grits firm up with a few minutes’ rest once they are out of the oven. 

2 servings 


  • • 1/4 teaspoon plus scant 1/2 teaspoon salt
  • • 1/4 teaspoon dried basil
  • • 1/4 teaspoon freshly ground black pepper
  • • 4 teaspoons extra-virgin olive oil
  • • 2 or 3 ripe medium tomatoes (about 14 ounces total), each cut horizontally into nine 1/4-inch slices
  • • 1/2 cup old-fashioned grits, such as Quaker (do not use quick-cooking or instant)
  • • 2 cups water
  • • 4 large basil leaves, rolled tightly, then cut crosswise into thin slices (chiffonade)


Position an oven rack 4 to 6 inches from the top broiler element. Preheat the oven to 400 degrees. Have an 8-inch square baking dish at hand. 

Combine the 1/4 teaspoon of salt, the dried basil and the black pepper in a small bowl; mix well. 

Drizzle 1 teaspoon of the oil evenly over the bottom of the baking dish. Layer all of the tomato slices evenly on top of the oil. Drizzle 1 teaspoon of the 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. 

Gently transfer the tomato slices to a large plate. Leave any tomato juices in the baking dish. (Leave the oven on.) 

Meanwhile, combine the grits and 1 teaspoon of the oil in a medium saucepan over medium-low heat; stir to coat, then cook for about 2 minutes, until the grits are slightly toasted and somewhat fragrant. Transfer the toasted grits to the baking dish. Add the remaining scant 1/2 teaspoon of salt, the water and the basil chiffonade. Mix well, then cover tightly with aluminum foil. Bake (at 400) for about 20 minutes, then remove the foil and whisk the grits until they are silky and smooth. 

Gently transfer the tomato slices to top the baked grits, inverting them so the seasoned side is facing down. Sprinkle with the remaining salt mixuture, and drizzle with the remaining teaspoon of oil. 

Preheat the broiler. 

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. 

Let sit for 3 to 5 minutes before serving. 

Recipe Source:

From Sandhya Babu of Gaithersburg

260 calories, 10g fat, 2g saturated fat, n/a cholesterol, 880mg sodium, 41g carbohydrates, 4g dietary fiber, 6g sugar, 5g protein.  

Tested by Mickey Douglas for The Washington Post.
I tried to do the URL Link thing, but not working , but I’ll learn as I go along.

Would love to hear from anyone who finds this post and then tries this recipe. For now, I am sure I am just blogging to an Universe of  one!!!