Polenta

(recipe from The Vegan Gourmet)

1 tsp. dried oregano
1 tsp. salt
1 cup yellow cornmeal
2 Tbsp. olive oil

Heat 4 cups water to a simmer over medium-high heat in a heavy-bottomed saucepan.  Crush oregano with a mortar and pestle to a fine consistency, or crush thoroughly with your fingers, then add to the water along with the salt.  Pour in the cornmeal in a slow, steady stream, whisking constantly.  Reduce the heat to medium-low and gently simmer about 20 minutes, stirring almost constantly with a wooden spoon.  As it cooks, the polenta will thicken.  When it is thick enough to pull away from the sides of the pan, the polenta is done.  Stir in the olive oil.  Pour the hot cooked polenta into a loaf pan, cover with plastic wrap so it does not dry out, and allow it to cool at room temperature for at least 1 hour, or refrigerate for up to 2 days.

Polenta can be sliced and heated as desired.  Serve with sauteed veggies.