Creamy Parmesan Polenta with Cheese Crisps is a classic Italian dish featuring smooth, velvety polenta topped with herbed frico. This authentic, restaurant-quality dish is surprisingly simple and makes the perfect meal to share with family or friends.
Prepare oven - Heat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
Prepare and bake cheese - In a small mixing bowl, toss grated Montasio or Parmesan, rosemary, and black pepper. Spoon about 2 tablespoons of the cheese mixture onto the baking sheet and use the back of the spoon to gently form flat circles. Repeat until all of the cheese is used. Bake on the middle rack for 5-7 minutes or until the cheese turns golden. Remove the baking sheet from the oven and let the cheese cool. The cheese crisps will harden and become crispy once they cool.
½ cup Montasio or Parmigiano-Reggiano cheese, 1 tablespoon fresh rosemary, 1 teaspoon freshly cracked black pepper
Polenta
Cook polenta - In a large pot, bring water to a boil and stir in salt. Slowly add polenta and stir quickly to incorporate the ingredients. Reduce the heat to low and cook for about 5 minutes, occasionally stirring. The polenta will slowly start to thicken and absorb the water.
1 cup polenta, 3 cups water, 2 teaspoon kosher or sea salt
Stir in butter, milk, and cheese - Remove the pot from heat and stir in butter, milk, and 1 cup of Parmigiano-Reggiano.
1 tablespoon butter, ½ cup milk, 1 cup Parmigiano-Reggiano
Serve - Serve in bowls and top with cooled Montasio crisps, freshly cracked black pepper, and additional Parmigiano-Reggiano if desired.
Notes
Storage
Store leftover polenta and parmesan crisps in separate air-tight containers in the refrigerator for up to 3 days. In order to reheat the polenta, microwave it or heat in a pan over low heat with a little olive oil or water. Before enjoying the parmesan crisps, remove them from the fridge and let them get to room temperature.
Cooking Tips
Be sure to stir the polenta while it is cooking so it doesn't burn.
Be careful to not overcook the polenta or it can get dry.
Make sure the frico crisp cheese mixture is added to the parchment paper in even compact circles so the crisps stick together when baked.