Ecomely

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Riebel: photo of the dish
Illustrative photo: Giacomo1970 — CC BY-SA 3.0, Wikimedia Commons
Breakfast

Riebel

A rustic porridge of cornmeal toasted in butter, slowly cooked in milk. A simple, comforting dish from Upper Austria, often served for breakfast or as a dessert with applesauce.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

326 kcal per serving

Protein
8.4 g
Carbohydrates
38.1 g
Fat
15.1 g
of which saturated fat
9.8 g
Fiber
1.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Melt the butter in a saucepan over medium-low heat.
  2. Add the cornmeal and stir constantly for 6 to 8 minutes, until it turns lightly golden and smells of hazelnut.
  3. Pour in the milk gradually while whisking to avoid lumps, then add the sugar, salt and lemon zest.
  4. Simmer over low heat for 10 to 12 minutes, stirring, until you get a smooth porridge that pulls slightly away from the sides.
  5. Remove the lemon zest and serve right away, sprinkled with cinnamon, with applesauce if you like.

Variations and tips

Savory version. Omit the sugar and cinnamon and add a handful of toasted bacon bits at the end.

More ideas

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Original Ecomely recipe.