Polenta with Oregano and Olive Oil

Polenta is the name Italy gave cornmeal when the country adopted it. The polenta can be firm (recipe follows) or creamy, as here, where it makes a wonderful accompaniment to almost anything—even stews that are a little thin like one I made by poaching chicken thighs with cut-up chanterelles. No recipe for that because I am afraid to tell anyone how to forage. But if you can get store-bought chanterelles, three skinned thighs will take a cup of cut-up mushrooms and enough chicken brot