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Cornmeal simmered in milk, then toasted golden in butter — a traditional Liechtenstein breakfast.
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Once considered a poor person's meal, ribel was reevaluated as a traditional dish and began appearing on restaurant menus from the 1970s onward. It's made by simmering cornmeal in milk and water, then toasting it golden in butter.
Bring the milk, water, and salt to a boil in a pot.
Gradually stir in the corn grits over low heat.
Once it thickens and pulls away from the sides of the pot, remove from heat and let rest 15 minutes.
Heat butter in a pan and toast the mixture, breaking it up, until golden.
Plate and serve with sugar or jam if desired.