Riebel

Summary

Ingredients

• 4 cup corn grits or half wheat / half corn grits
• some clarified butter
• 1 liter milk diluted with water
• a bit salt

Print Recipe Pin Recipe

Instructions

1. As with other dishes, there are various ways of preparing the Riebel, the three most commonly used are:
2. 1. Type:
3. Bring the milk water with salt to the boil in a saucepan (saucepan), reduce the corn grits. Let cool for a few hours. Do not let the clarified butter get too hot in a large frying pan and fry the corn porridge, which has now set, turning and pounding frequently (approx. 1 hour).
4. 2nd type:
5. Put the clarified butter and milk water in a large frying pan, as soon as it boils, stir in the corn grits and cover and allow to cool a little. Put the pan back on the stove and slowly fry over a low fire. Often turn around and offend.
6. 3rd type:
7. Lightly toast the corn grits in the hot clarified butter, without taking any color, pour milk water on top so that the corn grits are just covered. Put the lid on immediately and switch back to the lowest flame. Fry until done, turning and chopping up frequently. Pour in some milk water again and again. After about 1 hour the Riebel is nice and loose.
8. There is also coffee or cocoa. Riebel (sprinkled with sugar or without) is an extensive breakfast or dinner - especially in winter.