Crispy Frico Cups with Polenta and Brown Butter

Name: Crispy Frico Cups with Polenta and Brown Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups finely grated aged Montasio or Parmigiano-Reggiano cheese (6 ounces), 5 cups water, 1 cup whole milk, Kosher salt, and more.

Yes, Crispy Frico Cups with Polenta and Brown Butter falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!