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1
Note: You will need to make your polenta crust at least 2 hours in advance, so that it has adequate time to chill.
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In my case, I made it the night before to make assembly time of about 10 minutes the next day.
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Place water, olive oil, salt, and dry basil into a medium saucepan and bring to a boil over medium-high heat.
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Once boiling, slowly pour polenta into the pot while continuously whisking to prevent unpleasant clumping.
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Once combined, turn heat down to low and continue to cook while stirring every few minutes until mixture becomes thick.
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6
This will take about 15 minutes.
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Remove from the heat and stir in Parmesan cheese.
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8
Lightly coat a jelly roll pan or a cookie sheet with oil.
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Pour polenta onto the pan and spread it out in a fairly round shape large enough to cut your pie crust out of, but not so large that you end up wasting a lot of polenta.
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10
Allow to cool for about 1 hour and then chill itfor at least 1 hour before assembling the heirloom pie.
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11
After polenta has chilled, find something round, whether it be a bowl or a cake tin, to use as a guide to cutt out your round pie shape.
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12
Place it on top of the polenta and cut around the edges with a knife as if youre tracing.
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13
Transfer to whatever plate or cake stand you plan to serve it on.
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14
Spread a layer of farmers cheese over the polenta and then drizzle with balsamic vinegar and olive oil.
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15
Cut heirlooms into 1/4-inch slices and arrange them however you wish over your pie.
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16
Season with salt and pepper to taste before serving.
