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Recipe Card
For the Montasio PDO Frico Crisps
ingredients
- 1/2 cup Montasio PDO Frico, grated
- 2 tablespoons fresh rosemary, finely chopped
- 1 teaspoon freshly cracked black pepper
For the polenta
ingredients
- 1 cup polenta
- 3 cups water
- 1 tablespoon butter
- 1/2 cup milk
- 1 cup Parmigiano Reggiano PDO
For the Montasio PDO Frico Crisps
Method
Step 1
Heat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
Step 2
In a small mixing bowl, toss grated Montasio PDO Frico, rosemary, and black pepper.
Step 3
Spoon about 2 tablespoons of the cheese mixture onto the baking sheet and use the back of the spoon to gently form flat circles. Repeat until all of the cheese is used.
Step 4
Bake on the middle rack for 5-7 minutes or until the cheese turns golden.
Step 5
Remove the baking sheet from the oven and let the cheese cool. The cheese crisps will harden and become crispy once they cool.
For the polenta
Step 1
In a large pot, bring water to a boil and stir in salt. Slowly add polenta and stir quickly to incorporate the ingredients. Reduce the heat to low and cook for about 5 minutes, occasionally stirring. The polenta will slowly start to thicken and absorb the water.
Step 2
Remove the pot from heat and stir in butter, milk, and 1 cup of Parmigiano-Reggiano.
Step 3
Serve in bowls and top with cooled Montasio PDO Frico crisps, freshly cracked black pepper, and additional Parmigiano Reggiano PDO if desired.