Kalterer Plent

Corn was planted in the municipalities of Kaltern and Tramin for over 300 years, until fruit farming took over. Since 2009, thanks to an initiative by wein.kaltern, the original 'Kalterer Plent' variety has been cultivated again on the southern shore of Lake Kaltern. This coarse cornmeal is known as polenta in Italian and simply as 'plent' in South Tyrol.

During the autumn grape harvest, when friends and family often lend a helping hand, the tradition of cooking polenta is still celebrated in the Überetsch and Unterland regions. ‘Plent’ is cooked in a copper pot and served with homemade sausage and gorgonzola as a midday snack under the grapevines. Traditionally, ‘plent’ may even be cooked in sausage water to enhance the flavour.

REGIOKORN: IN SOUTH TYROL, NEARLY 60 FARMERS CULTIVATE AROUND 350 TONNES OF LOCAL GRAIN ACROSS MORE THAN 85 HECTARES. PRIMARILY RYE AND SPELT ARE GROWN, WITH CORN STEADILY GAINING GROUND.

 

Ingredients:

• 1 L water
• 200 g Kalterer plent
• 50 g butter
•  salt
• grated nutmeg
• 50 g Parmesan cheese

 

Cooking time: approx. 40 minutes

 

Preparation:

1. Salt the water, add butter, and bring to a boil. Slowly sprinkle in the cornmeal while stirring continuously for five minutes.
2. Cover and let simmer on low heat for at least half an hour. Finish by seasoning with grated nutmeg and Parmesan cheese.
3. Traditionally served with butcher’s house sausage, Gorgonzola D.O.P., and a good glass of wine.