In a large saucepan bring the liquid to a boil and add chicken style seasoning.

Slowly pour into the water while constantly whisking in the polenta into the liquid. Make sure there are no lumps. Mix in pureed corn, butter and salt. Note you may add more water as needed.

Let the mixture simmer on low for around 2 to 3 minutes. (Gradually stir) until it thickens.

Pour polenta into a cast iron skillet and flatten like a crust. Cook on stove top for 5 to 6 minutes.

Put the polenta in the oven on 375 bake for around 3 minutes or until firm.

Remove polenta and top with tomato sauce and Italian seasoning.

Add Ciao cheese. Next layer with sliced tomatoes, basil and salt to taste.

Lastly bake for around 5 minutes to allow the cheese to melt.