Styrian Vinegars & Polenta
Alongside our classics like pumpkin seed oil, pumpkin seeds, scarlet runner beans, and snacks, Styria has even more to offer: our vinegars made from local fruit and our polenta made from Austrian corn. Two kitchen staples that should never be missing from your pantry – versatile, quick to use, and the perfect partner for our pumpkin seed oil.
The Perfect Touch for Any Salad
The Right Vinegar for Every Dish
Some combinations are just meant to be. Styrian apple cider vinegar and Styrian pumpkin seed oil PGI are the quintessential Styrian salad duo: The fruity acidity of the apple cider vinegar—aged for three years in oak barrels—meets the delicate, nutty aroma of the pumpkin seed oil. Together, they enhance any leafy salad, green bean salad, or potato salad—and capture the essence of authentic Styrian cuisine.
The other varieties also make a grand entrance. The mild tomato vinegar made from fresh tomato juice pairs perfectly with feta, mozzarella, and arugula, adding a Mediterranean flavor to summer dishes. The fruity-tart plum vinegar complements rustic salads, poultry, and game.
Your favorite
Vinegar Recipes
Tart, fruity, delicate
From classic salads to sophisticated marinades: Our vinegars add flavor to every dish. Discover recipes where apple, tomato, plum, and more showcase their full flavor.
Main Courses Vegan
Sweet and Sour Scarlet Runner Bean Tofu with Rice and Vegetables
1 h
Appetizer Vegan
Vegan Beetroot Soup with Gluten-Free Buckwheat Bread
2 h
Main Courses with polenta
Polenta Vegetable Salad in Couscous Style with Salmon
20 min
Breakfast with polenta
Breakfast Polenta and Potato Fritters with Salmon and Avocado
30 min
Vegetarian with polenta
Perfectly Poached Egg with Creamy Polenta and Lamb's Lettuce
20 min
with pumpkin seed oil with vinegar
Styrian Potato Salad Duo
45 min
Polenta
The Versatile Corn Kernel
Golden yellow, coarse-grained, and cooked in just one minute: Steirerkraft polenta, also known as corn semolina. Once a fixed staple of Styrian cuisine, nearly forgotten – today it’s back in demand, from everyday cooking to fine dining.
Whether creamy as a side dish, crispy pan-fried as a slice, as a traditional sterz, or as a baking ingredient in bread – the coarse grain adds a satisfying bite wherever a heartier touch is called for.
Polenta Recipes
Creamy, crispy, or sweet
Discover our recipes and find out everything this hearty grain of corn can do.
Appetizer Main Courses
Styrian Ramen with Polenta Slices
35 min
Main Courses Vegetarian
Butternut Squash with Creamy Mushroom Polenta
1 h 30 min
Main Courses with polenta
Polenta Vegetable Salad in Couscous Style with Salmon
20 min
Breakfast with polenta
Breakfast Polenta and Potato Fritters with Salmon and Avocado
30 min
Vegetarian with polenta
Perfectly Poached Egg with Creamy Polenta and Lamb's Lettuce
20 min
Main Courses with polenta
Roast Beef with Pumpkin Seed Crust on Creamy Polenta
1 h 30 min
Questions
Can you marinate food with vinegar
Yes. Vinegar is excellent for marinating—it tenderizes meat and vegetables and adds flavor to the dish. Apple cider vinegar and plum vinegar are especially popular for marinades for meat and fish.
What is polenta, and what role does it play in Styrian cuisine?
Polenta is a dish made from cooked cornmeal that is as much a part of traditional Styrian cuisine as Sterz or the Brettljause. In Styria, polenta is traditionally enhanced with regional specialties: Steirerkraft pumpkin seeds add a nutty crunch, while Steirerkraft Pumpkin Seed Oil PGI, used as a finishing oil, provides the characteristic nutty, toasty depth. This combination is typically Styrian and unavailable anywhere else in this form. Depending on how it’s prepared, polenta is served either creamy and soft as a side dish or firm and sliced as fried slices. In modern Styrian cuisine, polenta is gaining increasing popularity as a gluten-free side dish and as a base for creative dishes.
How do you make Styrian-style polenta?
For Styrian polenta (4 servings as a side dish): Bring 250 g of polenta (medium-coarse cornmeal) to a boil in 750 ml of lightly salted water or vegetable broth, stirring constantly, and let it soak for about 5 minutes. Season to taste with salt, pepper, and a pinch of nutmeg. Fold in 2 tablespoons of Steirerkraft Pumpkin Seed Oil PGI—do not cook it further, as the oil is only added cold. Serve with another dash of Steirerkraft Pumpkin Seed Oil and a tablespoon of chopped Steirerkraft pumpkin seeds. Variation: Styrian Polenta Slices: Spread the finished polenta onto a greased baking sheet, let it cool, cut into diamond shapes, and fry in butter until golden brown—top the finished slices with Steirerkraft pumpkin seed oil and Steirerkraft pumpkin seeds.
What is the difference between polenta and Styrian sterz?
Polenta and Sterz are both cornmeal dishes from traditional Styrian cuisine, but they differ fundamentally in preparation and texture. Polenta is cooked until creamy and smooth—slow stirring creates a homogeneous, soft mixture. Sterz—the best-known variety being Styrian Schwammerlsterz—is, by contrast, roasted in a pan and deliberately not stirred, so that its characteristic crumbly texture forms. In Styria, both dishes are traditionally served with Steirerkraft Pumpkin Seed Oil PGI as a finishing oil. Steirerkraft pumpkin seeds and Steirerkraft pumpkin seed oil are the classic finishing touch for all kinds of corn dishes in traditional Styrian cuisine.
Which Steirerkraft products are best for enhancing the flavor of polenta?
For that classic Styrian polenta flavor, we recommend three Steirerkraft products:
- Steirerkraft Pumpkin Seed Oil PGI – stir it in at the end of cooking or drizzle it on top as a finishing oil. Never cook it with the polenta. This oil gives the polenta a nutty, toasty depth that can’t be achieved with any other oil.
- Steirerkraft Pumpkin Seeds – roasted and coarsely chopped as a topping for texture and flavor.
- Steirerkraft Pumpkin Seed Puree – stirring a tablespoon into the finished polenta creates a particularly creamy, flavorful version.
All three products are available in the online shop at steirerkraft.com as well as in Austrian and German grocery stores.
Is polenta gluten-free?
Cornmeal as a raw material is naturally free from gluten. Because gluten-containing raw materials are also processed at our facility, cross-contamination cannot be ruled out. Steirerkraft polenta therefore does not carry a gluten-free certification and is not suitable for people with coeliac disease. You will find the current allergen labelling on every pack.
Can you freeze polenta?
Yes, polenta freezes well. It’s best to freeze it in portions on parchment paper first and then transfer it to freezer bags. It will keep in the freezer for up to three months. To thaw: let it thaw slowly in the refrigerator or at room temperature. When reheating, add a little water and heat while stirring until the polenta is creamy again. Important: Add Steirerkraft Pumpkin Seed Oil PGI only after reheating—the oil must never be heated along with the polenta.
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