Golden coarse-ground polenta gets whisked over gentle heat until it turns thick, glossy, and impossibly smooth, with garlic-infused olive oil folded in for a deep savory backbone. Dried Greek oregano and a crack of black pepper give it that unmistakable Mediterranean edge, while a drizzle of good extra-virgin olive oil at the end adds a fresh, peppery finish. Scattered scallion greens bring a pop of color and a mild bite that cuts through the richness of the bowl. Simmered low and slow in chicken broth, this polenta turns creamy without any cream in sight, making it a comforting, spoonable side that fits neatly into a dairy free spread. It's the kind of dish that feels indulgent but comes together in one pot, ready to sit alongside grilled meats, roasted vegetables, or a simple salad.
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Combine the chicken broth and water in a medium saucepan and bring to a boil over medium-high heat.
Reduce the heat to medium-low. Add the salt, then pour in the polenta in a slow, steady stream, whisking constantly to prevent lumps from forming.
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