Tomato and Polenta Tart | Edible Bozeman

Ingredients

• Olive oil
• 2 cups water
• ½ cup coarsely ground cornmeal/dry polenta
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 1 small bunch basil leaves, divided
• 1 pint ripe cherry tomatoes
• Salt and freshly ground black pepper
• 3 ounces cheese (cheddar, jack, or other mild to medium-sharp cheese)
• 1 ounce Parmigiano Reggiano, shredded