In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of cornmeal and 1 tsp of salt to the boiling water, whisking continuously until the mixture thickens (about 5-7 minutes). Remove from heat and pour into a greased baking dish. Spread evenly and let cool.

Sautéing Vegetables

Cook the Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped medium onion and 1 chopped medium bell pepper. Sauté for about 5 minutes or until they are softened. Then, add sliced zucchini and 1 cup of corn kernels. Sauté for an additional 5 minutes, stirring occasionally. Stir in 1 tablespoon of chopped cilantro, 1 teaspoon of cumin, 1 teaspoon of chili powder, 1 teaspoon of garlic powder, and 0.5 teaspoon of black pepper. Cook for another 2 minutes and set aside.

Assembly and Serving

Assemble the Dish

Once the polenta has cooled, cut it into squares or triangles and place them on a serving platter. Top each piece of polenta with the sautéed vegetable mixture. Sprinkle 1 cup of shredded cheese over the top and allow it to melt slightly.

Serve

Garnish with sour cream and sliced avocado. Serve warm and enjoy your Santa Fe dish!