Ingredients with Measurements:
- 1 cup polenta
- 4 cups water
- 1 tsp salt
- 2 cups shredded Asiago cheese
- 1 tbsp olive oil
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large saucepan
- Wooden spoon
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. In a large saucepan, bring 4 cups of water to a boil. Add 1 tsp of salt and slowly whisk in 1 cup of polenta.
2. Reduce heat to low and continue to stir the polenta for 20-25 minutes, or until it becomes thick and creamy.
3. Remove the polenta from the heat and stir in 1 cup of shredded Asiago cheese until it is fully melted and incorporated.
4. Spread the polenta mixture onto a baking sheet lined with parchment paper and let it cool for 10-15 minutes.
5. Once the polenta has cooled, use a cookie cutter or a knife to cut it into desired shapes.
6. In a non-stick skillet, heat 1 tbsp of olive oil over medium heat.
7. Add the polenta shapes to the skillet and cook for 2-3 minutes on each side, or until they are golden brown and crispy.
8. Sprinkle the remaining 1 cup of shredded Asiago cheese over the polenta shapes and let it melt.
9. Garnish with chopped fresh parsley and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Cook the polenta on low heat and cook the frico on medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 29g
Protein: 18g
Sodium: 950mg
Substitutions for ingredients:
- Asiago cheese can be substituted with Parmesan cheese or Pecorino Romano cheese.
- Olive oil can be substituted with vegetable oil or butter.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the polenta mixture for added flavor.
- Top the frico with sliced prosciutto or cooked bacon for a savory twist.
- Use different cookie cutters to create fun and unique shapes.
Tips and tricks:
- Use a non-stick skillet to prevent the frico from sticking.
- Let the polenta cool before cutting it into shapes to prevent it from falling apart.
- Use a spatula to carefully flip the frico to prevent it from breaking.
Storage instructions:
Store leftover frico con polenta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the frico on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the frico con polenta on a platter and garnish with fresh herbs or sliced vegetables.
Garnishes:
Chopped fresh parsley or basil.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
Roasted Brussels sprouts or grilled asparagus.
Troubleshooting advice:
If the frico is sticking to the skillet, add more oil or butter to the pan.
Food safety advice:
Make sure to cook the polenta thoroughly to prevent any foodborne illnesses.
Food history:
Frico con polenta is a traditional dish from the Friuli-Venezia Giulia region of Italy. Frico is a cheese crisp made with shredded cheese that is melted and fried until crispy.
Flavor profiles:
Creamy, cheesy, and crispy.
Serving suggestions:
Serve as an appetizer or a side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian