Bring the water and ½ teaspoon of the salt salt to a boil in a small pot. While whisking, sprinkle in the cornmeal. Whisk until the cornmeal thickens then reduce the heat to low. Allow to cook until the cornmeal is soft, whisking from time to time – about 20 minutes. If you like your polenta looser, you can stir in more water to reach the consistency that you like.
Meanwhile, heat a large pan over medium-high heat and add the oil. Add the onions and garlic and fry until soft and translucent. Remove to a plate and add the cherry tomatoes to the pan. Fry, shaking the pan from time to time, until they begin to split and blister. Remove to the plate then add the zucchini (you may need to add a bit more oil at this point). Fry for a few minutes until they are tender and begin to brown. Remove to the plate.
Add the potatoes (and a bit more oil if the pan is very dry) and cover the pan. Fry, stirring from time to time, until the potatoes are nicely browned on all sides and cooked through. Remove the lid and add the green pepper. Fry for a couple more minutes until the pepper is crisp-tender.
Add the onion, garlic, tomatoes and zucchini back to the pan with the potatoes and add the oregano, remaining 1 teaspoon of salt and pepper. Stir to combine and reheat the veggies.
Divide the polenta into four bowls and top with the breakfast potatoes. Serve with salsa on the side to dollop on top.