Ribel
Ribel is a simple, crumbly cornmeal dish from Liechtenstein that makes the perfect breakfast. Hearty, healthy, simple and delicious, this traditional Liechtensteiner dish will fill your body and soul!
Servings 4
Calories 454kcal
Ingredients
- ¼ cup Water
- 2 cups milk
- 3 tablespoons unsalted butter divided
- ½ tsp salt
- 2 cups medium grind cornmeal
Instructions
- Add ¼ cup Water, 2 cups milk, 1 tablespoon butter and ½ tsp salt to a large frying pan and bring to a light boil.
- Add 2 cups medium grind cornmeal into the boiling milk and stir until fully coated, Then remove it from the heat. Cover and allow the cornmeal to sit for 15 minutes.
- Form a well in the center of the cornmeal and add the remaining 2 tablespoons of butter. Allow it to melt.
- Once melted, saute the soaked cornmeal until crispy and crumbly. At first it will be a hard dough, but the longer you cook it, the more crumbly it will get.
- Serve with elderberry sauce, apple slices, cheese, or coffee. You can top with granulated sugar if desired. Enjoy!
Notes
Recipe researched using Hotel Fernblick Montafon, Ribelmais, Velontour. Recipe Copyright The Foreign Fork. For educational or personal use only.
- Unsalted butter, divided: I recommend using unsalted butter so that you can control the salt content in your recipe.
- The cornmeal should soak up most of the milk and water and form a bit of a dough before you add in the butter and saute into crumbles.
- Your ribel will become a tough dough as you cook it, but eventually it will become crumbly. Do not lose hope! Have patience!
- Try this dish with different jams or jellies to give it some extra flavor. I’ve also heard it’s delicious to dip a scoop in some milky coffee. Yum!
Nutrition
Serving: 1serving | Calories: 454kcal | Carbohydrates: 64g | Protein: 12g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 342mg | Potassium: 442mg | Fiber: 7g | Sugar: 7g | Vitamin A: 460IU | Calcium: 158mg | Iron: 2mg