makes one 9- or 10-inch tart, serving 4–6; adapted from Michele Anna Jordan's Tomato & Polenta Tart in The Good Cook's Book of Tomatoes
Lightly oil the inside bottom and sides of a 9- or 10-inch tart pan or pie plate with olive oil and set aside. Place the water in a saucepan and stir in the polenta and salt. Stirring constantly, bring to boil over medium heat, then reduce heat to maintain a simmer for 10 minutes.
Add the butter and flour and stir for 5 more minutes to thicken. Scoop into prepared tart pan or pie plate and use a spatula to smooth into a crust.
Preheat oven to 375°F. Cover the surface of the polenta with a layer of basil leaves. Slice the cherry tomatoes in half or thirds and arrange on top of the basil in 2 layers, topping each layer with a sprinkling of salt, pepper, and half of the cheese.
Bake for 35 minutes, until tart is hot and bubbly.
Optionaly, serve with homemade or best-quality mayonnaise blended with remaining basil leaves and a few drops of fresh lemon juice.