Polenta with Italian vegetables

I got this recipe from my Better Crocker Quick & Easy Cookbook. It was so yummy. Amy loved the polenta. It called for shredded Swiss cheese, but I didn't have any, so I used mozzarella instead. My can of artichoke hearts was 12.4 oz. And it was a big zucchini, so I chopped it instead of slicing it.

1 c. corn meal
3/4 c. cold water
2 1/2 c. boiling water
1/2 tsp. salt
2/3 c. shredded Swiss cheese
2 tsp. olive or vegetable oil
2 medium zucchini or yellow squash, sliced (4 cups)
1 medium red bell pepper, chopped (1 cup)
1 small onion, chopped (1/4 cup)
1 clove garlic, finely chopped
1/4 c. chopped fresh or 1 Tbsp dried leaves
1 can (about 14 oz) artichoke hearts, drained

Beat cornmeal and cold water in 2-qt saucepan with wire whisk. Stir in boiling water and salt. Cook over medium heat, stirring constantly, until mixture thickens and boils; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in cheese until smooth; keep polenta warm

Heat oil in 10-inch skillet over medium-high heat. Cook zucchini, bell pepper, onion and garlic in oil about 5 minutes, stirring occasionally, until vegetable are crisp-tender. Stir in basil and artichoke hearts. Serve vegetable mixture over polenta.