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 should break it doesnt matter because you must break it up anyway to eat it.

Ahead-of-time note: The wafer will keep crisp for a few hours, but taste best the moment it is done.

This recipe yields 2 servings.

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