2 tablespoons olive oil, divided
1/4 cup red wine vinegar
2 tablespoons dried oregano
2 tablespoons dried basil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried marjoram
2 teaspoons dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried sage
1 1/4 teaspoons dried tarragon
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried marjoram
2 tablespoons milk
In a nonstick skillet, heat olive oil over low heat. Add vinegar and marinade, and cover. Reduce heat to medium; simmer 15 minutes.
In a mixing bowl, blend oregano, basil, rosemary, thyme, marjoram, rosemary, thyme, sage, paprika, salt, tarragon, paprika, salt and tarragon. Stir well. Pour milk mixture into pan with vinegar mixture. Place pan over low heat, stirring gently.
When the polenta has risen, slowly pour some of the milk mixture over it, stirring well to make a smooth coating. Cover, and pour mixture over polenta.