This creamy, oregano-scented polenta simmers low and slow until it turns thick and spoonable, with a fragrant base built on garlic-infused oil and dried Greek oregano bloomed right in the pot. Coarse-ground cornmeal gives it that satisfying, slightly rustic texture, while a good drizzle of extra-virgin olive oil at the end brings a fruity, peppery finish. Scattered scallion greens and a pinch of red pepper flakes add color and a little heat if you want it, making each bowl feel bright and herby rather than heavy. It's the kind of dish that leans on good olive oil and pantry herbs for flavor, which makes it a natural fit for a Mediterranean-style table. Serve it as a warm, comforting base under roasted vegetables or grilled fish and you've got a simple, satisfying meal that fits right into this way of eating.
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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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