Baked Broccoli Polenta Sticks With Marinara Dipping Sauce

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1 lb broccoli florets

2 c milk

2 c water

1.5 c white or yellow corn meal, or coarse grain polenta

0.5 c pecorino romano, grated

2 T olive oil, plus more as needed

0 kosher salt as needed

0 marinara sauce for dipping

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