The night before, mix together the water and cornmeal and allow to sit overnight at room temperature.

Preheat oven to 450 F and line a baking sheet with parchment paper.

In a medium bowl, toss the tomatoes with olive oil and spread onto the baking sheet. Sprinkle with the garlic, drizzle with balsamic and add a pinch each of salt and pepper. Roast for 20-25 minutes until caramelized and shrunken.

In a medium saucepot, bring the water and polenta mixture to a boil and add in the butter and salt. Start whisking continuously. The polenta should be spitting. After about 3 minutes of whisking, reduce the heat to low to stop the spitting and continue to stir frequently with a silicone spatula. After 20 minutes, stir in the corn, parmesan and ricotta, and continue to cook until the polenta pulls away from the sides of the pot, about another 10 minutes. Season with pepper, to taste.

Finally, bring a pan of water filled 4 inches high with water to a simmer.  One at a time, crack your egg into a small bowl and tip it into the pan. Cook in barely simmering water until white Is set, about 4 minutes. Remove egg with a slotted spoon to a plate with paper towel and top with salt and pepper. Repeat with the remaining eggs.

To serve, divide the polenta into six bowls, top with the roasted tomatoes, eggs, corn nuts, and basil. Enjoy immediately.