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    You are in: Home / Recipes / Riebeles (Swiss Fried Cornmeal Cakes) Recipe
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    Riebeles (Swiss Fried Cornmeal Cakes)

    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    25 mins

    12 mins

    Chocolatl's Note:

    Adapted from Time/Life Foods of the World. This is a traditional Swiss breakfast dish. Serve with sausage, bacon, or ham. This must be prepared at least 6 hours in advance. Prep time does not include chilling time. NOTE: The original recipe has no instructions about the salt. I would add it with the cornmeal.

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    Ingredients:

    Serves: 3-4

    Yield:

    cakes

    Units: US | Metric

    Directions:

    1. 1
      Using a pastry brush, spread the softened butter on the bottom and sides of an 8"x6" or 9"x6" shallow baking dish. Set aside.
    2. 2
      Place milk, water and oil in a heavy 3-4 quart saucepan.
    3. 3
      Bring to a boil over high heat.
    4. 4
      Add cornmeal in a slow, thin stream, stirring constantly, so that liquid continues to boil as cornmeal is absorbed.
    5. 5
      Reduce heat to low and simmer for 15-20 minutes, stirring frequently, until mixture is so thick that spoon will stand unsupported in center of pan.
    6. 6
      Spoon into buttered dish while hot, spreading it out and smoothing the top with a spatula.
    7. 7
      Cover and refrigerate at least 6 hours, or overnight.
    8. 8
      Using a pastry wheel or sharp knife, cut the chilled cornmeal into 2" squares and gently lift them out of the dish with a small metal spatula.
    9. 9
      Melt 2 tablespoons of butter in a large, heavy skillet over moderate heat.
    10. 10
      Add 4 or 5 of the cornmeal cakes to the pan and brown for 2-3 minutes on each side, turning gently with a spatula.
    11. 11
      Repeat with remaining cakes, adding more butter if necessary.
    12. 12
      Serve immediately.

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    Ratings & Reviews:

    • on June 29, 2011

      55

      Oh, YUM! This is just right up my alley, for breakfast, lunch or dinner or whatever... May be a breakfast staple, but I love it, maybe because I grew up eating polenta. DH and I had it with ratatouille, and we both raved about it. To make it dairy free, I used almond milk which worked perfectly, too. The salt was added to the water/milk/oil mixture like the other reviewer did it. I will DEFINITELY make this again often. Thanks for posting!
      Made for ZWT 7.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 18, 2011

      A basic breakfast staple. You may need to play with the proportions a little, depending on the fineness of the grind of your corn meal. The instructions don't say what to do with the salt, so I added it to the water/milk/oil mixture.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Riebeles (Swiss Fried Cornmeal Cakes)

    Serving Size: 1 (301 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 476.1
     
    Calories from Fat 250
    52%
    Total Fat 27.7 g
    42%
    Saturated Fat 14.2 g
    71%
    Cholesterol 63.4 mg
    21%
    Sodium 1788.9 mg
    74%
    Total Carbohydrate 49.2 g
    16%
    Dietary Fiber 3.9 g
    15%
    Sugars 0.3 g
    1%
    Protein 9.9 g
    19%

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