Rosemary Chicken With Two-Corn Polenta

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1/2 cup yellow cornmeal

1/2 teaspoon salt, divided

2 cups water

1/2 cup fresh corn kernels (about 1 ear) or frozen whole-kernel corn, thawed

4 (4-ounce) skinned, boned chicken breast halves

1 tablespoon chopped fresh rosemary

1/8 teaspoon pepper

4 teaspoons extra-virgin olive oil, divided

Rosemary sprigs (optional)

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