0.0 – 0 reviews • Vegetarian
| Level: |
Easy |
| Total: |
15 min |
| Prep: |
10 min |
| Cook: |
5 min |
| Yield: |
2 servings |
Ingredients
- 1/2 teaspoon polenta flour
- 1/3 cup loosely packed grated Montasio cheese or Parmigiano-Reggiano
Instructions
- Turn the heat under a 9-inch skillet to medium low and sprinkle 1/2 teaspoon of polenta flour into the pan. Immediately sprinkle the cheese over the polenta, distributing it evenly. Cook for 1 1/2 to 2 minutes, running the edge of a spatula under the perimeter of the wafer as the cheese melts and hardens to loosen it from the pan. Remove from heat and let it settle for 1 minute.
- Using toaster tongs or a large tweezer and a spatula, lift the wafer from the skillet and turn over. Return to heat for 1 more minute.
- Transfer the cheese wafer from the pan to a platter. If it breaks it doesn’t matter because you must break it up anyway to eat it.
Nutrition Facts
| Serving Size |
1 of 2 servings |
| Calories |
100 |
| Total Fat |
6 g |
| Saturated Fat |
4 g |
| Carbohydrates |
1 g |
| Dietary Fiber |
0 g |
| Sugar |
0 g |
| Protein |
9 g |
| Cholesterol |
17 mg |
| Sodium |
341 mg |
