Herbed Polenta

1 cup coarse cornmeal
4 cups water or vegetable broth
2 tbsp olive oil
3 tsp minced garlic
1/2 tbsp salt
1/2 tbsp paprika
1/2 tbsp dried thyme
3/4 tsp dried oregano

Heat the oil in a saucepan over medium-low heat and cook the garlic for 2-3 minutes. Carefully add the water to the pan and raise the heat to high. Once the water begins to boil, slowly pour in the cornmeal, then add the paprika, herbs, and salt. Lower the heat to medium-high and cook for 15-20 minutes, whisking the the mixture constantly (switch to stirring with a wooden spoon once the mixture begins to thicken). Pour into a dish and refrigerate until firm.