Golden, creamy polenta gets its savory backbone from garlic-infused oil bloomed with dried Greek oregano, then simmered low and slow until impossibly smooth and thick. A slow, steady whisk-in of coarse cornmeal builds that classic pull-away-from-the-pan texture, while butter and finely grated Parmesan melt in at the end for richness and a salty, nutty finish. Finished with a glossy drizzle of extra-virgin olive oil, a scatter of sliced scallion greens, and a pinch of red pepper flakes if you want some heat, it's a bowl that feels both rustic and a little bit special. This one comes together with pantry staples and simple technique, making it an easy weeknight fit for a vegetarian table. Serve it as a cozy base for roasted vegetables or simply on its own with extra Parmesan showered over the top.
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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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