HERE'S ALL IT TAKES
- 4 cups water
- 1 teaspoon Greek oregano or Mrs. Dash salt substitute
- 1 1/2 cups polenta
Bring the water to boil. Reduce heat. Add spices to the water. Whisk in polenta, making sure to remove any lumps. Continue to stir until polenta pulled away from the sides of the pan. Transfer to a greased 9-inch by 13-inch dish, or 8-inch dish for a thicker polenta. Refrigerate for at least 30 minutes to allow it to set firm.
Reheat the polenta by baking it in a 400°F oven for 10 minutes or pan fry it in a smidge of oil until browned.