Ribel

Overview

Ribel is a rustic alpine skillet specialty from the Rhine Valley of Switzerland and Liechtenstein. A sturdy porridge of cornmeal is cooked with a blend of milk and water, set until firm, crumbled by hand, and roasted in plenty of butter until toasty and golden outside with a tender middle. It can be served savory or sweet, often paired with applesauce or a light dusting of sugar and cinnamon.

Ingredients

• 2 cups cornmeal (coarse grind)
• 2 cups water
• 2 cups milk
• 1 teaspoon salt
• 4 tablespoons butter, plus more for serving
• 2 tablespoons sugar (optional, for sweet version)
• 1 teaspoon cinnamon (optional, for sweet version)
• applesauce (optional, for serving)

Preparation At A Glance

First cook cornmeal with milk, water, and salt into a thick porridge. Let it set until firm, crumble it into small pieces, then pan-roast the crumbs in butter. Finish sweet with sugar and cinnamon or serve savory with extra butter, and add applesauce on the side if you like.

Step-by-Step

1. Warm the liquids: In a heavy pot, combine water and milk and bring them to a gentle steam. Stir in the salt.
2. Cook the porridge: While whisking, rain in the cornmeal. Keep stirring as it thickens until the mixture is smooth, thick, and starts to pull away from the sides of the pot.
3. Set the base: Scrape the porridge onto a wide dish or pan and spread it in an even layer. Let it cool until fully firm and sliceable.
4. Crumble: Break the set porridge into small, irregular crumbs with your hands. Aim for a mix of pea-sized pieces and finer bits to ensure both crisp and tender textures.
5. Roast: Heat a wide skillet and melt the butter. Add the crumbs in an even layer and roast, stirring occasionally. Allow some pieces to sit undisturbed so they develop golden, crunchy spots before turning.
6. Finish and serve: For a sweet version, sprinkle in sugar and a pinch of cinnamon near the end of roasting. For a savory version, adjust with a touch more salt and a small knob of butter. Serve hot, optionally alongside cool applesauce.

Tips and Variations

• Texture control: A little extra water yields a softer interior, while more cornmeal creates a denser crumb. Either way, roast thoroughly in butter for a toasty finish.
• Richer base: Use a higher proportion of milk for a creamier flavor, or keep it lighter with more water.
• Sweet finish: Dust with sugar and cinnamon, then add a spoon of applesauce at the table.
• Savory option: Skip sugar and cinnamon, and finish with a little extra salt and a final pat of butter.
• Pan choice: A wide skillet increases contact and encourages even browning in the butter.

How to Serve and Enjoy

Bring the skillet straight to the table so the crust stays crisp. For contrast, pair each spoonful with cool, tangy applesauce. If you prefer it sweet, offer bowls of sugar and cinnamon for sprinkling. For a richer savory angle, finish with a glossy melt of butter and a light extra pinch of salt.

Background

Ribel has deep roots in alpine farmhouse kitchens, where households relied on durable grains and careful thrift. With the introduction of maize to Europe, cooks in the Rhine Valley embraced cornmeal as a staple, learning to first set a porridge and later roast it into nourishing crumbs that could feed field workers and families alike. The signature double-cook method—first as a porridge, then as roasted crumbs—creates its prized balance of tenderness and crunch.

Troubleshooting

• Crumbs feel dry: Add a little more butter while roasting and toss to coat so the exterior crisps without drying out.
• Porridge too loose: Sprinkle in a touch more cornmeal and stir until it thickens and holds shape.
• Uneven browning: Spread the crumbs in a wider pan, use enough butter, and stir in relaxed intervals to let crusts develop.
• Too bland: Increase salt slightly or finish with a faint dusting of sugar and cinnamon if serving sweet.