Alpine Breakfast Staple · Crumbled Cornmeal
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It's fried, then broken apart with a fork mid-cook into rough crumbles rather than kept as a solid cake — the texture is the whole point.
Coarse cornmeal (sometimes mixed with wheat) is cooked into a stiff mush, then fried in butter in a pan while being repeatedly broken up into crumbly, toasted pieces. Vorarlberg market stalls and Alpine huts serve it with a bowl of milk or coffee for a hearty, savory-sweet breakfast.
Why it's made this way: Corn became a staple grain in Vorarlberg's mountain farming economy earlier than in much of Austria, thanks to trade routes into northern Italy, and the crumbled-frying method made it stretch further.
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