Polenta with Italian Vegetables

3/4 cup cold water

2 1/2 cups boiling water

1/2 teaspoon salt

2/3 cup shredded Swiss cheese

2 teaspoons canola or soybean oil

4 medium zucchini or yellow summer squash, sliced (about 4 cups)

1 medium red bell pepper, chopped (1 cup)

1 small onion, chopped (1/4 cup)

1 clove garlic, finely chopped

1/4 cup chopped fresh or 1 tablespoon dried basil leaves

1 can (about 14 ounces) artichoke hearts, drained