Preheat the oven to 180C. In a small pan combine the honey, tahini, water and oil and slowly bring it to the boil stirring continuously. Add the polenta; reduce the heat to low and simmer, stirring regularly for 10 minutes. Set aside to cool.
Arrange the apples in the bottom of a pie dish or individual ramekins, and sprinkle with cinnamon. Using your hands, crumble the polenta over the top. Bake for 30 - 35 minutes. Serve with sheep's yoghurt.
Recipe by The Fresh Food Club