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Melchermuas (Melchior's porridge): photo of the dish
Illustrative photo: Benreis — CC BY-SA 4.0, Wikimedia Commons
Breakfast

Melchermuas (Melchior's porridge)

A traditional porridge from the Tyrol, made with cornmeal and milk, flavoured with browned butter. It was served to children and the elderly, and is often accompanied by prune compote or stewed fruit. A simple, sweet and very filling dish.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Mix the milk, water, salt and vanilla in a saucepan and bring to a simmer.
  2. Pour in the cornmeal in a steady stream while whisking to prevent lumps.
  3. Cook over low heat for 15 to 20 minutes, stirring often, until the porridge thickens and pulls away from the sides.
  4. Meanwhile, melt the butter in a small frying pan until it turns hazelnut brown and smells nutty.
  5. Stir the sugar into the porridge, then pour in half the browned butter and mix.
  6. Serve in deep bowls, drizzle with the remaining browned butter, sprinkle with cinnamon and serve with prune compote.

Variations and tips

Savoury version. Replace the sugar with an extra pinch of salt and serve with grated cheese.

Using what you can find. If cornmeal is hard to find, use corn semolina or fine polenta.

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Original Ecomely recipe.