Red Meat Allergy Friendly Creamy Greek Oregano Polenta

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  3 cups chicken broth
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  1 cup water
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  1 cup coarse-ground polenta (not instant)
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  ½ tsp salt, plus more to taste
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  2 tbsp garlic-infused olive oil
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  2 tbsp unsalted butter
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  ½ cup parmesan cheese, finely grated
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  Use vegan parmesan instead.

  Chef's tip

  Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
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  1 ½ tsp dried greek oregano
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  ¼ tsp black pepper
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For serving

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  2 tbsp scallion green tops, thinly sliced (optional)
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  1 tsp extra-virgin olive oil, for drizzling (optional)
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