Ribel (Liechtenstein Toasted Cornmeal Crumbles)
In short: Coarse cornmeal simmered in salted milk, then toasted in butter into golden crumbs, a traditional Liechtenstein farm dish served with apple sauce. It takes about 55 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 430 kcal
Ribel is the old farmhouse staple of Liechtenstein: coarse corn flour simmered in salted milk and water, then toasted in butter until it breaks into golden, crumbly pieces. For generations it was eaten several times a day, and it is still served with apple sauce, stewed fruit or a bowl of milk coffee. The taste is nutty and buttery, and the texture sits somewhere between granola and polenta.
Instructions
- Bring the milk, water, salt and 20 g (1 1/2 tbsp) of the butter to a boil in a heavy pot.
- Sprinkle in the cornmeal in a thin stream, whisking so no lumps form. Lower the heat and cook for 15 minutes, stirring often with a wooden spoon, until the mixture is a thick, stiff mass that pulls away from the sides.
- Melt the remaining butter in a large heavy skillet over medium heat. Add the cooked mass in pieces.
- Fry for 20 to 25 minutes, turning and chopping it into small pieces with a wooden spoon or spatula, until it breaks into golden, crisp crumbs that are still tender inside.
- Serve hot in bowls with apple sauce, stewed fruit or elderberry sauce.
Tips
- Keep the heat moderate and keep chopping. The crumbs on the bottom of the pan brown first, so scrape and turn often for an even color, and do not rush, because the mass needs time to dry.
- Leftovers reheat well in a buttered pan over medium heat, stirring until the crumbs are hot and crisp again.
Questions and answers
What is ribel?
Ribel, also written rebl, is a traditional dish of Liechtenstein made from coarse corn flour cooked in milk and water, then toasted in butter into golden crumbs. It was a farm staple for generations.
What do you eat with ribel?
Apple sauce, elderberry sauce or stewed fruit are the usual partners, and it is also eaten with sour cheese or alongside a bowl of milk coffee.
Can I use instant polenta?
Not really. Instant polenta is too fine and turns to paste. Use coarse, regular cornmeal and cook it for the full 15 minutes, so the mass is stiff enough to crumble.
How long does it take to make Ribel (Liechtenstein Toasted Cornmeal Crumbles)?
About 55 min in total: 10 min of preparation and 45 min of cooking.
How many calories are in Ribel (Liechtenstein Toasted Cornmeal Crumbles)?
About 430 kcal per serving, with 10 g of protein, 60 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 60 g |
| Fat | 18 g |
| Fiber | 5 g |
| Sugar | 9 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
