Baked Polenta Recipe with Broccoli and Roasted Mushrooms | Saveur

Ingredients

• ¼ cups plus 2 tablespoons extra-virgin olive oil, divided
• 1 small head of broccoli, stems peeled, coarsely chopped into ¾-inch chunks (2 cups)
• 1 tsp. kosher salt, divided
• Pinch crushed red chile flakes
• 2 garlic cloves, coarsely chopped
• 3½ cups chicken or vegetable broth
• 2 tsp. unsalted butter
• 1 cup medium-ground polenta
• ½ cups (1¾ oz.) finely grated Pecorino Romano
• 1 lb. maitake mushrooms, gently torn in bite-size pieces
• ¼ cups extra-virgin olive oil
• ½ tsp. fine sea salt
• Flaky sea salt and cracked black pepper