Main course

Put the water in a deep saucepan, add salt and as soon as it comes to the boil pour in the corn meal, stirring thoroughly with a wooden spoon. Keep stirring until the polenta is the right consistency: it should be firm and creamy but not runny. If you are using quick cooking polenta it will take only a few minutes to cook.
Transfer the polenta to an oven dish or tray, spreading it out evenly and levelling the surface with the back of a spoon or a spatula. Leave to cool completely.

Repeat the entire preparation procedure for the polenta for the decoration.
Wash the salt cod and cut it into pieces. Fry the shallot in a frying-pan until transparent and add the chopped cherry tomatoes followed by the salt cod. Cook for about 10 minutes or until the cod is tender. Taste and add salt if necessary.
Blend the cod and cherry tomatoes together with the pesto-flavoured oil. If necessary, if the mixture is too dense, add a little milk.
Distribute the “rosé” creamed salt cod over the cold, firmly set polenta in the first oven dish, coating all parts thoroughly in a thick layer.
Use a biscuit cutter (choose your favourite shape) to cut the polenta from the second oven dish into shapes and detach the shapes, then arrange them as preferred on top of the quiche.
Drizzle pesto-flavoured oil over the quiche and sprinkle generously with Parmesan or pecorino cheese. Preheat the oven to 180°C and bake the quiche for about 15 minutes, or until the surface is a light golden brown.

Before serving, garnish the quiche with a few fresh basil leaves.