Few leaves of fresh basil, roughly torn for garnish
Preheat oven to 425°F.
In a small pot, bring stock to a gentle boil, then add cornmeal and herbs; mix well. Stir for about 15 minutes over low heat until mixture becomes thick. When it’s thick, remove from heat, and add butter, Parmesan cheese, salt and pepper. Taste for seasoning. Set aside.
Spread polenta mixture into a greased oven safe skillet (I used cast iron), spreading the polenta evenly and a little up the sides. Bake at 425°F for 10 minutes until the crust gets slightly hard. Turn oven down to 350°F.
In another bowl, whisk together the eggs, ricotta cheese, heavy cream, Parmesan cheese, salt and pepper.
When crust is ready, pour egg mixture into skillet. Top with sliced heirloom tomatoes, using a fork to gently lift them up if they happen to sink. Grate more Parmesan to sprinkle on top, if desired.
Bake at 350°F until eggs are set and cooked through, about 20-25 minutes.
When done, allow quiche to cool slightly and top with freshly torn basil.