Frico con polenta
Frico con polenta is an emblematic dish of Friuli cuisine, born from the rural tradition of the Pordenone area and the Friuli Dolomites. It is a rustic and satisfying combination: aged Montasio cheese, crispy and golden, transforms into a fried delicacy that contrasts magnificently with creamy, steaming polenta. A union of simplicity and genuine flavour.
Preparation
- 1
Clean the potatoes, cut them into small cubes and cook them in salted water for about 15 minutes until tender.
- 2
In a small pot, bring 1 litre of salted water to a boil and sprinkle in the polenta gradually, stirring continuously to prevent lumps from forming.
- 3
Cook the polenta for 30-35 minutes, stirring frequently to prevent it from sticking to the bottom. When it becomes creamy and pulls away from the sides, add the butter and mix well.
- 4
Fold the cooked potatoes into the polenta and keep it warm.
- 5
Cut the Montasio into slices about 5 millimetres thick and arrange them in a lightly oiled non-stick pan.
- 6
Cook the cheese over medium-high heat for 2-3 minutes per side until you get a golden, crispy crust, forming the Frico.
- 7
Transfer the Frico onto absorbent paper to remove excess oil.
- 8
Serve the crispy Frico in the centre of a plate with steaming polenta all around, drizzling with extra virgin olive oil and black pepper to taste.
Chef's Tips
The secret to perfect Frico is using well-aged Montasio cheese (at least 12 months old) that melts without burning. The polenta should be creamy but never too liquid: its contrast with the crispness of the caramelised cheese is the key element of this dish.