Coarse-ground polenta simmers low and slow in a savory broth until it turns thick, creamy, and glossy, with that signature pull-away-from-the-pan texture that means it's ready. Garlic-infused olive oil, finely grated Parmesan, and dried Greek oregano get stirred in at the end, giving the bowl a rich, savory depth with a distinctly Mediterranean edge. A scatter of fresh scallion greens and a final drizzle of good olive oil finish it off with color and brightness right before serving. It's a comforting, spoonable dish that works beautifully as a side or a light main, and it's an easy one to keep on rotation for a gluten free table. The whole pot comes together in one pan, so cleanup is as simple as the cooking process itself.
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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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