Preheat the oven to 400f.
Place the water in a medium size sauce pan and bring to a boil. Gradually whisk in your polenta and bring it back to a boil. Then reduce the heat to low and continue to whisk, whisk, whisk!
Whisk in the remaining polenta ingredients, excluding the mini tomatoes. When the polenta reaches a thick consistency, about 10 minutes, remove from heat. Transfer to an oiled quiche pan and spread the mini heirloom tomatoes on top.
Bake in the oven for 15 minutes, or until the edges of the polenta are golden brown and the tomatoes start to burst. Remove from the oven and season with salt, pepper, and fresh basil.