Friulian frico of potato and Montasio with polenta

Ingredients

For 1 serving

• Montasio60 g
• Potatoes200 g
• Onion50 g
• Polenta (cornmeal)40 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose,

Method

1. Peel, wash and coarsely grate the potatoes; peel the onion and slice it thinly. Grate the Montasio.
2. Heat the extra virgin olive oil in a non-stick pan of about 20 cm, add the potatoes and onion with a pinch of salt, cover and cook gently over medium-low heat for 15 minutes, stirring and pressing now and then, until the potatoes are soft and falling apart.
3. Meanwhile bring the measured water to the boil with a pinch of salt, pour in the polenta in a thin stream while whisking and cook over low heat for the time shown on the packet, stirring often, until thick and creamy; keep covered.
4. Add the Montasio to the potatoes, mix well and level with the back of a spoon into an even layer. Cook uncovered over medium heat for 5 minutes, until a golden crust forms underneath and it comes away from the pan.
5. Flip the frico using a plate and cook for another 5 minutes, until the other side is golden and crisp too.
6. Season with black pepper and serve the frico in wedges with the hot polenta.