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What You Need:
(Serving Size: about 12 two-inch-squarecakes)
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2 tablespoons butter, softened, plus 2 to 6 tablespoons butter
2 cups milk
2 cups water
1 tablespoon vegetable oil
½ pound yellow cornmeal (about l 1/3 cups)
2 teaspoons salt
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Translate this recipe:
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| How To Cook: |
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1. With a pastry brush, spread the 2 tablespoons of softened butter evenly over the bottom and sides of an 8- or 9-by-6-inch shallow baking dish. Set aside.
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2. In a heavy 3- to 4-quart saucepan, bring the milk, water and oil to a boil over high heat. Stirring constantly with a wooden spoon, pour in the cornmeal in a slow, thin stream so that the water continues to boil as the cornmeal is absorbed.
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3. Then reduce the heat to low and, stirring frequently, simmer for 15 to 20 minutes, or until the cornmeal is so thick that the spoon will stand unsupported in the middle of the pan.
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4. While the cornmeal is still hot, spoon it into the buttered dish, spreading it out to a ½-inch thickness and smoothing the top with a spatula.
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5. Cover with wax paper and refrigerate for at least 6 hours or overnight, until the cornmeal is firm to the touch.
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6. With a pastry wheel or a sharp knife divide the chilled cornmeal into 2- inch squares and carefully lift them out of the baking dish with a small metal spatula.
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7. In a heavy 10- to 12-inch skillet, melt 2 tablespoons of butter over moderate heat. When the foam begins to subside, add 4 or 5 of the Riebelesto the skillet and brown them for 2 or 3 minutes on each side, turning them over gently with a spatula.
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8. Fry the remaining Riebelessimilarly, adding the remaining butter ifnecessary. Serve at once, as an accompaniment to sausages, bacon or fried ham.Riebeles are a traditionalSwissbreakfast dish.
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