Ribel

About This Recipe

Ribel is the ancient staple porridge-turned-pancake of the Alpine Rhine Valley, shared by Liechtenstein and Vorarlberg. Coarse cornmeal is cooked in milk to a stiff porridge, then 'ribbled' (crumbled) into a dry pan and toasted in butter until golden and slightly crispy on the outside. Eaten for breakfast with apple sauce and sugar, it is comfort food with centuries of history.

Ingredients

Serves 4

• 200 gcoarse polenta (bramata) or Ribelmais flour
• 600 mlwhole milk
• 1 tspsalt
• 3 tbspunsalted butter
• 200 gapple sauce, to serve

Instructions

1. 1

   Cook the porridge

   Bring milk and salt to a simmer in a heavy saucepan. Whisk in the polenta in a thin stream. Cook over medium-low heat, stirring constantly, for 15–20 minutes until very thick and pulling away from the sides.

2. 2

   Cool and crumble

   Spread the porridge on a tray or plate and leave to cool and firm for 10 minutes. Once firm, crumble with your fingers into rough, irregular pieces — this is the 'ribbling'.

3. 3

   Toast in butter

   Melt butter in a large heavy pan over medium heat. Add the crumbled ribel in an even layer. Cook without stirring for 3–4 minutes until a golden crust forms on the base, then turn and repeat.

4. 4

   Finish

   The ribel is ready when golden and slightly crispy outside but still soft inside. Season with a little extra salt.

5. 5

   Serve

   Plate alongside warm apple sauce and a sprinkle of sugar, or with soured cream and berries. Also excellent with café au lait.

Variations

• •

  Serve savoury with fried egg and bacon

• •

  Stir grated cheese into the porridge before crumbling for a richer result

Storage

Cooked ribel keeps refrigerated for 2 days. Re-toast in butter before serving.

Frequently Asked Questions