1. Dry roast corn polenta and keep aside.
2. Heat oil in a pan, add mustards seeds, urad dal, then add sliced onion, garlic, ginger and saute with a pinch of salt for 2 minutes now add tomatoes and green chilies add asafoetida, and add 3 cups of water, required salt and bring it to a boil, now add roasted corn polenta, mix well, and cook covered until its done.
3. Lastly add lime juice, coriander leaves, curry leaves and mix well.
4. Tasty corn polenta upma is ready.
5. Serve with any chutney.

Note:
Sometimes, you may need extra water than mentioned for the corn polenta to cook completely so keep some hot water in reserve, add if you need it.

Recipe courtesy: Pachanti