Baked Broccoli Polenta Sticks with Marinara Dipping Sauce
- 1 lb broccoli florets
- 2 c milk
- 2 c water
- 1 1⁄2 c white or yellow corn meal, or coarse grain polenta
- 1⁄2 c pecorino romano, grated
- 2 T olive oil, plus more as needed
- kosher salt as needed
- marinara sauce for dipping
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Broccoli florets (1 lb)
- Condiments
- Marinara sauce (1)
- Cooking & Baking
- Corn meal, white or yellow (1 1/2 c)
- Kosher salt (1)
- Olive oil (2 T)
- Drinks
- Water (2 c)
- Dairy
- Milk (2 c)
- Pecorino romano, grated (1/2 c)
Preparation
Read recipe preparation on sippitysup.com
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Recipe Stats
Published August 12, 2010 (2 years ago).
21 people saved this recipe.
