Cornmeal-based crispy cake served with applesauce — sweet and comforting Alpine fare.
Ribel is a traditional Liechtensteinian and Swiss dessert made from polenta (cornmeal), topped with a layer of apple compote, and baked until golden. The contrast between the crispy cornmeal base and the soft, tart apples creates a perfect balance. Served warm, sometimes with a dusting of sugar or a dollop of cream, it's rustic Alpine baking at its finest.
Serves 6
Heat milk and water. Slowly whisk in cornmeal, stirring constantly to avoid lumps. Cook 15-20 minutes until thick and creamy.
Stir in butter, sugar, and vanilla. Season with a pinch of salt.
Spread polenta in a greased 9-inch baking dish. Top with an even layer of applesauce.
Bake at 180°C (350°F) for 25-30 minutes until golden on top. Sprinkle with cinnamon sugar and serve warm.
Stir the polenta frequently to prevent lumps and sticking.
Homemade applesauce is superior but jarred works.
A crème fraîche dollop elevates this simple dessert.
Use other fruit compotes like plum or cherry
Add a streusel topping of oats and brown sugar
Layer with custard instead of just applesauce
Best eaten fresh. Can refrigerate for 2 days and reheat gently.
Ribel represents Alpine creativity, born from the region's access to corn and apples, transformed into a dessert that bridges sweet and slightly tart flavors.
They're essentially the same — polenta typically refers to Italian cornmeal, coarser in grind.
Prepare the polenta base ahead and refrigerate. Top with applesauce and bake just before serving.
Per serving · 6 servings total
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