Rheintaler Ribel
Rheintaler Ribel is a traditional Swiss dish from the Rhine Valley, made from coarsely ground cornmeal that is slowly cooked and then fried until crispy. It's often served as a side dish or a light meal, typically accompanied by applesauce or fruit compote.
🧂 Ingredients
- 250 g Coarse cornmeal (Polenta flour)
- 750 ml Water
- 250 ml Milk
- 50 g Butter
- 1 tsp Salt
- 1 tbsp Sugar(optional, for serving)
- to taste Applesauce or fruit compote(for serving)
👨🍳 Instructions
- 1
In a large saucepan, combine cornmeal, water, milk, and salt. Whisk well to avoid lumps.
💡 Tip: Ensure the liquid is cold before adding the cornmeal. - 2
Bring the mixture to a boil over medium heat, stirring constantly. Once boiling, reduce heat to low and simmer, stirring frequently, for about 30-40 minutes, or until the cornmeal is tender and has absorbed most of the liquid.
⏱️ 30-40 minutes💡 Tip: Stirring is crucial to prevent sticking and ensure even cooking. - 3
Pour the cooked cornmeal mixture into a greased baking dish or onto a baking sheet, spreading it evenly to about 1-2 cm thickness. Let it cool completely, preferably in the refrigerator for at least 30 minutes, until firm.
⏱️ 30 minutes💡 Tip: Chilling makes it easier to cut and fry. - 4
Cut the chilled cornmeal into desired shapes (squares or rectangles).
- 5
Melt butter in a large non-stick skillet over medium-high heat. Add the cornmeal pieces and fry for about 5-7 minutes per side, or until golden brown and crispy.
⏱️ 10-14 minutes💡 Tip: Do not overcrowd the pan; fry in batches if necessary. - 6
Serve hot, sprinkled with a little sugar if desired, and accompanied by applesauce or fruit compote.
💡 Pro Tips
- ✓Use good quality coarse cornmeal for the best texture.
- ✓Ensure the cornmeal mixture is well-cooked before chilling to avoid a raw taste.
- ✓Frying in butter adds a rich flavor and helps achieve a nice crispiness.
🔄 Variations
- Add a pinch of nutmeg or cinnamon to the cornmeal mixture.
- Serve with a dollop of sour cream or plain yogurt.
- Incorporate finely chopped herbs like chives or parsley into the mixture before frying.