Golden, coarse-ground cornmeal simmers low and slow until it turns creamy and pillowy, pulling away from the sides of the pan in that classic mounded polenta way. Garlic-infused oil bloomed with dried Greek oregano builds the savory backbone right from the start, so every spoonful carries that warm, herby depth. A finishing drizzle of good extra-virgin olive oil adds richness and a glossy sheen, while sliced scallions and a pinch of red pepper flakes bring color, bite, and a little heat if you want it. It's a comforting bowl on its own or a base for roasted vegetables, and it spoons out thick, smooth, and satisfying every time. This one's a great pick for a plant-based table, delivering all the cozy, cheesy-tasting comfort of classic polenta without any animal products in the mix.
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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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