- 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
- Minced chives, for garnish
- Finely shredded ricotta salata, for garnish
How to make this recipe
Preheat the oven to 350° 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.
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.
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.
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.
The frico cups can be made up to 2 hours ahead and stored in a cool, dry place.