Entree: Liechtenstein – Ribel (Toasted cornmeal porridge)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 2 cups (320 g) coarse cornmeal (polenta-style)
- 3 cups (720 ml) water
- 1 cup (240 ml) whole milk
- 2 tbsp (30 g) unsalted butter (for cooking)
- 6 oz (170 g) smoked bacon, diced
- 1 small onion, finely chopped, approx. 3 oz (85 g)
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (50 g) grated Emmental or Alpine cheese
- 4 large eggs, approx. 200 g (to fry and serve)
- 1 tbsp (15 ml) butter (to fry eggs/finish)
- Chopped chives or parsley for garnish

Instructions

1. In a medium saucepan, bring 3 cups (720 ml) water and 1 cup (240 ml) milk with 1 tsp (6 g) salt to a gentle simmer.
2. Slowly pour in the 2 cups (320 g) coarse cornmeal in a steady stream while whisking to prevent lumps. Reduce heat to low and cook, stirring frequently, until the mixture thickens and the cornmeal is tender — about 12–15 minutes for coarse meal. If it becomes too thick, add a splash of hot water or milk.
3. Meanwhile, in a large skillet over medium heat, cook the 6 oz (170 g) diced smoked bacon until golden and crisp. Remove bacon with a slotted spoon and leave about 1–2 tbsp (15–30 ml) of bacon fat in the skillet.
4. In the reserved bacon fat, sauté the 1 small chopped onion, approx. 3 oz (85 g), until soft and lightly caramelized, about 5–7 minutes. Stir the onion and the cooked bacon into the cooked cornmeal.
5. Stir 2 tbsp (30 g) unsalted butter and 1/2 cup (50 g) grated Emmental into the hot cornmeal until melted and glossy. Taste and adjust seasoning with pepper and additional salt if needed. The texture should be thick but spreadable.
6. In a separate small skillet, heat 1 tbsp (15 ml) butter or a little reserved bacon fat and fry the 4 large eggs, approx. 200 g, sunny-side up or to desired doneness.
7. Spoon the Ribel onto a warm serving platter or individual plates, press into a rough cake or mounds, and top with the crisp bacon bits and the fried eggs. Garnish with chopped chives or parsley.
8. Serve immediately while hot; Ribel is traditionally eaten with the runny yolk and bits of bacon mixed in for a rich, rustic entree.