Ribel

Ingredients

• 2 cups coarse cornmeal (Ribel-grieß or polenta-style)
• 2 cups milk
• 2 cups water
• 1/2 tsp salt
• 3 tbsp butter
• Applesauce or stewed fruit for serving
• Sugar for sprinkling (optional)

Instructions

1. 1Combine the milk, water, and salt in a heavy pot and bring to a gentle simmer.
2. 2Gradually whisk in the coarse cornmeal, stirring to prevent lumps from forming.
3. 3Reduce heat to low and cook, stirring occasionally, until the mixture thickens into a soft mass, about 15-20 minutes.
4. 4Cover and let it steam over very low heat for another 10-15 minutes to fully hydrate the cornmeal.
5. 5Melt the butter in a wide skillet over medium heat.
6. 6Break the cooked cornmeal mixture into small crumbly pieces directly into the skillet.
7. 7Fry the crumbled cornmeal in the butter, stirring and turning occasionally, until golden and slightly crisp in places, about 10 minutes.
8. 8Serve hot, traditionally with applesauce or stewed fruit, and a sprinkle of sugar if desired.

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