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A traditional recipe from Friulian cuisine: frico with green polenta. It is a dish good for all seasons although winter is certainly the period that suits it best.
Servings: 4 persone
Ingredients
- 400 gr Carnic cheese semi-hard pasta, semi-aged
- 1 nr Onion small
- 40 gr Butter
For the polenta
- 400 gr Cornmeal for polenta for polenta
- 2 tablespoons Finely chopped mint very finely chopped
- qb Marjoram
- qb Basil
- qb Parsley
- qb Sage
- qb Salt
Instructions
- Prepare the polenta
- Put a pot with one liter and /4 of water slightly salted on the stove and bring to a boil.
- Pour in the flour gradually and stir until the polenta is ready (about 45/50 minutes).
- About ten minutes before cooking, add the chopped herbs.
- Cut the cheese into cubes.
- Sauté the finely sliced onion with butter in a low-flame saucepan.
- Add the cheese.
- Then, turn up the heat and cook until a slightly crumbly and golden cake forms. Remember to stir often.
- Remove the pan with the frico from the heat.
- Pour the polenta on a large plate and add the frico mixture on top. Serve while hot.
