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For the polenta, bring 4 cups water and salt to a boil in a medium pot over medium high heat. Slowly add polenta and whisk continuously for 1 minute. Reduce heat to low, cover and simmer 20 minutes, stirring periodically. Add corn kernels to polenta and cook 5 minutes more. Remove from heat and stir in butter.
While polenta is cooking, whisk together curry paste and coconut milk in a large heavy skillet and simmer on medium low heat for 5 minutes. Add mushrooms, broth, basil, fish sauce, brown sugar, lime juice, bell peppers, zucchini, and reserved corn kernels and simmer 4 to 5 minutes more. Add halibut, cover and simmer, turning once, for 10 more minutes or until halibut is opaque and cooked through.
Serve halibut over polenta, with curry sauce ladled over the top.