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1
Preheat the oven to 350 and invert 4 small bowls on a work surface.
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2
Line a large rimmed baking sheet with a silicone baking mat or parchment paper.
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3
Sprinkle four 1/4-cup mounds of the aged Montasio cheese about 5 inches apart on the mat and spread into 4-inch rounds.
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4
Bake for 12 to 14 minutes, until golden and lacy.
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5
Let the frico cool for 1 minute and then, using a spatula, lay the warm frico over the bowls to cool and crisp.
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6
Transfer the cooled frico cups to a rack.
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7
Repeat with the remaining aged cheese to make a total of 8 frico cups.
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8
In a large saucepan, bring the water and milk to a boil and add a generous pinch of salt.
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9
Whisk in the polenta in a slow, steady stream.
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10
Cook over moderately low heat, whisking frequently, until the polenta is thick and tender, about 30 minutes.
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11
Whisk in the young Montasio cheese and 2 tablespoons of the butter and season with salt and pepper; keep warm.
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12
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.
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13
Transfer the frico cups to plates and fill with the polenta.
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14
Drizzle the brown butter on top and garnish with minced chives and shredded ricotta salata.
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15
Serve right away.
