Creamy, deeply savory polenta gets its backbone from coarse-ground cornmeal simmered low and slow in a garlicky, oregano-infused broth until it turns thick, glossy, and irresistibly spoonable. A finish of butter and finely grated Parmesan melts straight into the hot polenta, giving it that rich, cheesy pull you want in a good bowl of comfort food. A drizzle of good olive oil, a scatter of scallions, and a pinch of red pepper flakes bring brightness and a little heat to balance all that creaminess. The texture here is everything — patient stirring rewards you with a polenta that mounds on the spoon before slowly settling back into the bowl. It's an easy weeknight side or a cozy base for roasted vegetables, braised meats, or a fried egg on top. Since this dish is built on cornmeal rather than any wheat-based grain, it's a naturally solid pick for a gluten free table.
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Heat the garlic-infused oil in a medium saucepan over medium heat until it shimmers, about 1 minute. Add the dried oregano and stir for 30 seconds, until fragrant.
Pour in the water and chicken broth, add the salt, and bring to a rolling boil over high heat.
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