Grilled Skewered Veggies and Polenta

I got this recipe here from fatfreevegan.com.  It was super easy and my whole family liked it.  I had never eaten or made polenta before. It was great!
Cube up vegetables like:
Green Pepper
Red Pepper
Mushrooms
Yellow Sqash
Zucchini
Butternut Squash
Drizzle a little olive oil or spray on them and then top with spices you like such as:
1 teaspoon thyme
1 teaspoon rosemary
2 large garlic cloves, minced
salt and freshly ground pepper, to taste
Stir, cover and let sit for 1 hr or so to marinate.

Preheat the oven broiler. Put the vegetables onto skewers, alternating ingredients. Place the skewers across a baking dish so that the skewer touches the sides, but the vegetables do not touch the dish (I used an 11x9-inch dish). Place under the broiler, turning often, and cooking until the vegetables are tender. Watch carefully so that they don’t burn

Make Polenta:
2 cups water
1/2 cup plus 1 tbsp. yellow cornmeal (use yellow–it’s healthier than white)
1 teaspoon salt (optional)
1 teaspoon extra virgin olive oil or margarine (optional)
generous grating of black pepper
basil, oregano, or other herbs (optional and to taste)

Put the water, cornmeal, and salt into a large microwavable casserole dish or 1-quart measure. Cook at full power for 6 minutes. Stir well and cook again at high power for 4 more minutes. Remove from the microwave, stir in the optional oil or margarine, the pepper, and any optional herbs you’d like. Stir well.
Oil a loaf pan or any container that holds about 2 cups. (I’ve done this in a plastic cup to make tubular polenta.) Pour in the polenta and smooth over the top. Refrigerate until chilled and solid. Remove from the pan and slice about 1/2-inch thick. Brown in a lightly-oiled non-stick pan