In a medium pot over medium-high heat, heat the oil for 1 minute. Add the onions and cook for 4 minutes, then add the okra and cook for another 3 minutes, stirring occasionally, until everything has softened slightly. Add the tomatoes and Vegeta seasoning; stir, cover, and cook for 10 minutes, until the tomatoes are broken down and begin to thicken.
Add the cilantro, garlic, Swiss chard, and water to the pot, cover, and cook over medium heat for 30 minutes, until the Swiss chard turns a darker green, the okra is tender, and a little liquid remains in the pot.
To make the corn grits: In a medium pot over medium-high heat, combine the water and salt and bring to a boil. Slowly add in the cornmeal, whisking continuously as the soor thickens, 7 to 8 minutes.
Lower the heat to medium-low, cover, and cook, stirring occasionally, for about 25 more minutes, until thick with no sign of grittiness. If the soor begins sticking, add a splash of water. Once it is creamy, take the pot off the burner. Serve hot.