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Preheat the oven to 190 °C (375 °F).
Preheat a cast iron skillet in the oven.
In a bowl, mix cornmeal, olive oil, and salt.
Pour boiling water over the cornmeal mix and stir well.
Cover the bottom of the skillet with olive oil and bring to medium heat.
Press the cornmeal mix into the pan and fry until the bottom is browned.
Flip the corn cake onto a plate and slide it back into the pan, cooked side up.
Brown the bottom for an additional 4 to 6 minutes.
Cut the corn cake into two or divide into smaller cakes.
Sauté garlic and yellow onion in a pan.
Add vegetables and sauté until well-cooked.