Kalterer Plent
Recipe of the region Kaltern
Ingredients for 4–6 people
700 ml water
125 g Kalterer Plent (cornmeal)
85 g butter
85 g Parmesan cheese
Wild mushrooms (e.g. king oyster mushrooms, champignons, chanterelles), as desired
Fresh rosemary, thyme
1 garlic clove
Parmesan (or Pecorino) for gratinating
Salt, pepper, nutmeg
Olive oil for frying
Gravy (if available)
Kalterer Plent
Bring the water to a boil and slowly stir in the Kalterer Plent (cornmeal). Stir regularly over medium heat for the first 15 minutes. Then add the butter and let it simmer until the Kalterer Plent becomes soft. Afterwards, stir in the grated Parmesan cheese and allow to simmer briefly.
Season the polenta with salt, pepper, and a pinch of nutmeg, then remove the pot from the heat.
Slice the mushrooms and sauté them in a pan with rosemary, thyme, garlic, salt, and pepper in some olive oil.
Place the Kalterer Plent on a plate or in an ovenproof dish, distribute the sautéed mushrooms on top, and gratinate with Parmesan or Pecorino. Add some gravy if desired and enjoy.
Wine recommendation
Our Kalterer Plent with mushroom ragout pairs beautifully with a chilled, fruity, and pleasantly drinkable Kalterersee wine from Kaltern.
Wishing you great success and a good appetite, Jens Liefke
Head Chef at Main Restaurant & Lounge Philiaz in Kaltern
Original recipe published in wein.magazin 2020
Recipe of the region Kaltern »
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