Riebel — Austria

Riebel is a dish from the Vorarlberg region of western Austria, made from coarse cornmeal (or sometimes buckwheat grits) cooked into a thick porridge and then crumbled and fried until golden. Its name comes from the German verb for crumbling or rubbing, describing the texture the dish takes on once it leaves the pot. It is connected to the alpine farming communities of Vorarlberg, where cornmeal porridges of this kind were an everyday staple, valued for being filling and simple to make with what a household kept on hand. It is now eaten across the region at breakfast or as a light meal, on its own or alongside stewed fruit, jam, or a bowl of milky coffee. Milk and water are brought to a boil with a little salt, and the cornmeal is stirred in gradually to avoid lumps. The porridge is left to steam gently under a lid, then uncovered and dried out a little further over low heat. Once thick enough to hold together, it is crumbled with a fork into a buttered pan and fried, turning it repeatedly, until small golden crumbs form throughout. Households differ in the grain used, the ratio of milk to water, and what accompanies the finished crumbs: some add raisins to the porridge before frying, others keep it plain and serve it with a bowl of fruit compote or simply a dusting of sugar. The degree of browning, from pale and soft to deeply golden and crisp, is also a matter of personal taste.