Baked Broccoli Polenta Sticks with Marinara Dipping Sauce
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Cooking tools:
- Offset spatula
- Silicone baking mat
- Fine-mesh sieve
- Pot
- Wooden spoon
- Baking sheet
- Spatula
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Stove
- Oven
- Refrigerator
Ingredients
- 1 pound broccoli florets
- 2 cups milk
- 2 cups water
- 1½ cup white or yellow corn meal, or coarse grain polenta
- ½ cup pecorino romano, grated
- 2 tablespoons olive oil, plus more as needed
- kosher salt as needed
- marinara sauce for dipping
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