Crispy Frico Cups with Polenta and Brown Butter

Lachlan Mackinnon-Patterson molds traditional Italian frico (cheese crisps) into cups, then fills the salty, crunchy bowls with creamy, warm polenta and nutty brown butter. The frico cups soften as the polenta sits in them, so serve right away, with a fork and knife.

Slideshow: Cheese Recipes
  • Total Time:
  • Servings: 8

Related Video

More Videos
How to Make Fresh Grated Pasta


  • 2 cups finely grated aged Montasio or Parmigiano-Reggiano cheese (6 ounces)
  • 5 cups water
  • 1 cup whole milk
  • Kosher salt
  • 1 cup fine polenta (not instant)
  • 1/2 cup finely grated young Montasio cheese
  • 6 tablespoons unsalted butter
  • Pepper
  • Minced chives, for garnish
  • Finely shredded ricotta salata, for garnish

How to make this recipe

  1. Preheat the oven to 350&#176; and invert 4 small bowls on a work surface. Line a large rimmed baking sheet with a silicone baking mat or parchment paper. Sprinkle four 1/4-cup mounds of the aged Montasio cheese about 5 inches apart on the mat and spread into 4-inch rounds. Bake for 12 to 14 minutes, until golden and lacy. Let the <em>frico</em> cool for 1 minute and then, using a spatula, lay the warm <em>frico</em> over the bowls to cool and crisp. Transfer the cooled <em>frico</em> cups to a rack. Repeat with the remaining aged cheese to make a total of 8 <em>frico</em> cups.

  2. In a large saucepan, bring the water and milk to a boil and add a generous pinch of salt. Whisk in the polenta in a slow, steady stream. Cook over moderately low heat, whisking frequently, until the polenta is thick and tender, about 30 minutes. Whisk in the young Montasio cheese and 2 tablespoons of the butter and season with salt and pepper; keep warm.

  3. Meanwhile, in a medium skillet, cook the remaining 4 tablespoons of butter over moderate heat, swirling the pan, until the milk solids are golden and the butter smells nutty, about 4 minutes.

  4. Transfer the <em>frico</em> cups to plates and fill with the polenta. Drizzle the brown butter on top and garnish with minced chives and shredded <em>ricotta salata</em>. Serve right away.

Make Ahead

The frico cups can be made up to 2 hours ahead and stored in a cool, dry place.

Contributed By Photo © Cedric Angeles Published October 2014

472054 recipes/crispy-frico-cups-polenta-and-brown-butter 2014-09-12T19:09:57+00:00 Lachlan Mackinnon-Patterson christmas|dinner-party|new-years-eve|italian|appetizers-starters|8|gluten-free|make-ahead|vegetarian|web-exclusive|weeknight-dinner october-2014 recipes,crispy-frico-cups-polenta-and-brown-butter 472054

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5