Place the milk, vegetable stock, olive oil, salt, pepper and polenta in a sauce pot. Bring to a boil while stirring constantly. Lower the heat to a slow boil and cook while stirring until the polenta thickens, about 10 minutes. Remove from the heat and add the butter and oregano. Stir until well incorporated and pour into a non-reactive 8” x 12” baking pan. Spread evenly and let cool until firm. Cut into 8 rectangles and then cut the rectangles in half to form triangles. Heat a griddle over high heat until drops of water sizzle on the surface. Brush with olive oil and place the triangles on. Cook for about 3 minutes on each side or until nicely browned. Arrange on a platter and keep warm until ready to serve.