Heidensterz *

* Polenta de sarrasin * Heidenmehl = buckwheat flour * Grammeln = grammeln

In boiling, salted water, as quickly as possible, pour the pagan flour in such a way that a dumpling is formed, which, floating in the water, is cooked for about 10 minutes with the pot covered. Then loosen the dumpling, which usually sticks to the edge of the pot, turn it from top to bottom with a wooden spoon, pierce it with the handle of the wooden spoon and boil it again for 10 minutes.

Then pour off the water and break up the dumpling with a long, two-pronged fork, gradually adding the hot water that has been poured off, so that all the flour is permeated with water. Pour hot lard over the well loosened mixture, mix well and leave at a moderate temperature for a quarter of an hour with the lid closed.

Larger chunks should be cut repeatedly, the pork fat should be placed on a warm baking dish and hot bacon fat should be poured over it before serving.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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