1
: For the polenta, in a deep saucepan cook onion in oil over medium heat for 2 minutes. Add evaporated milk, water, salt and pepper. Bring to a boil.
2
: Gradually whisk in cornmeal while stirring (use a long handled spoon as mixture might splatter). Reduce heat to low and cook, stirring, until very thick, about 6 minutes.
3
: Remove from heat and stir in cheese and oregano. Pour polenta into a lightly greased 9-inch (23 cm) cake pan. Smooth surface.
4
: Refrigerate several hours or overnight, until firm.
5
: To serve, cut polenta into 8 to 10 wedges. Place wedges on a parchment-lined baking sheet. Brush with 2 tbsp (30 mL) olive oil. Bake in a preheated 425ºF (210ºC) oven for 8 to 10 minutes until very hot and slightly crisp.
6
: Meanwhile, in a bowl, combine cucumber, tomatoes, olives, feta, onions and lemon juice. Season with salt and pepper.
7
: To serve, place polenta wedges on serving plates. Top with salad and drizzle with olive oil. Garnish with fresh mint or basil leaves.