Step 1

Start cooking: Add water to a medium saucepan, cover and bring to a boil. Stream the polenta into boiling water, whisking vigorously to prevent clumps. Reduce heat to simmer. Cook uncovered for 20 minutes, whisking every 5 minutes.

Step 2

Season and finish cooking: Whisk in jalapeno, olive oil, salt and pepper. Cook, whisking frequently, until the polenta is soft and plump, about 5 to 10 minutes. If the polenta is still slightly gritty, keep cooking; if it needs loosening, add a splash more water.

Step 3

Cool: Line 1 (8-inch) square pan with parchment. Transfer polenta into a pan and smooth the surface with a rubber spatula. Refrigerate until cool and firm (at least 30 minutes, longer if possible).

Step 4

Grill: Remove polenta from pan. Cut into equal pieces. Brush both sides with olive oil. Grill (or cook in a cast iron skillet), on medium heat, until warmed through and golden brown on edges, about 3 minutes per side.

Step 5

Cook onion, garlic: Heat olive oil in a medium saucepan over medium-high heat. Add onion, cook until translucent, about 5 minutes. Reduce heat to low. Add tomato paste, cook for 1 minute. Add garlic and salt, cook until fragrant, about 1 minute.

Step 6

Simmer: Add chopped tomatoes. Stir to mix. Cover with a lid and simmer until tomatoes are soft, 10 to 15 minutes.

Step 7

Blend: Transfer to a blender. Blend until smooth, thinning with water as needed.

Step 8

If using fresh fava (skip this step if using frozen): Remove fava beans from their pods. Bring a pot of water to a boil, set aside a bowl of ice water. Boil the beans until slightly soft, 1 to 2 minutes. Transfer to ice water. Peel and discard the waxy coating on the beans.

Step 9

Sauté: Heat olive oil in a skillet over medium-high heat. Add onion, sauté until translucent, about 5 minutes. Add corn, zucchini, and bell pepper. Sauté until tender, about 5 minutes.

Step 10

Season and finish cooking: Reduce heat to medium. Add fava beans, garlic, jalapeno, salt and pepper. Cook until fava beans are tender, 2 to 3 minutes. Stir in lime juice.

Step 11

Serve: Spoon tomato puree over grilled polenta. Spoon succotash on top and sprinkle with grape tomatoes and cilantro.