Crisp Cheese Wafers Friuli-Style

• 1/2 teaspoon polenta flour
• 1/3 cup loosely packed grated Montasio cheese or Parmigiano-Reggiano

1. Turn the heat under a 9-inch skillet to medium low and sprinkle 1/2 teaspoon of polenta flour into the pan.
2. Immediately sprinkle the cheese over the polenta, distributing it evenly.
3. 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.
4. Remove from heat and let it settle for 1 minute.
5. Using toaster tongs or a large tweezer and a spatula, lift the wafer from the skillet and turn over.
6. Return to heat for 1 more minute.
7. Transfer the cheese wafer from the pan to a platter.
8. If it breaks it doesn't matter because you must break it up anyway to eat it.
9. Ahead-of-time note: The wafer will keep crisp for a few hours, but taste best the moment it is done.

polenta flour, montasio cheese

Taken from www.foodnetwork.com/recipes/crisp-cheese-wafers-friuli-style-recipe.html (may not work)