Baked Polenta Recipe with Broccoli and Roasted Mushrooms

Name: Baked Polenta Recipe with Broccoli and Roasted Mushrooms
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

www.saveur.com

This crispy baked polenta recipe with broccoli and roasted wild mushrooms works well as an easy, autumn side dish or meatless main course. Salad for President and Arty Parties author Julia Sherman...

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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