Sterz is served up and down the country in almost all rural inns in Styria. Instead of corn flour, which betrays Italian influence, heath flour, i.e. buckwheat flour, is also used. The “Heidensterz” is admittedly a rare delicacy today. You can also sugar your Sterz. Styrians usually drink sour milk with it or, at breakfast, coffee.
“Grammeln”, rendered bacon, can be bought ready-made in Styria. They are then only heated in the lard.
Let the salt water boil. Sift in the corn flour. Stir constantly. Remove the saucepan from the stove, put a lid on it and let the polenta swell for 15 minutes. Crumble the polenta with a fork and serve it with the grammels that you have prepared in the meantime. Slightly heat the finely chopped bacon in the lard. Do not get too hot. Immediately form over the sterz.
Our tip: Use a bacon with a strong flavor – this way you will give this dish a special touch!