Baked Broccoli Polenta with 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
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