Riebeles (swiss Fried Cornmeal Cakes)

Total Time: 37 mins Preparation Time: 25 mins Cook Time: 12 mins

Ingredients

• 2 tablespoons butter, softened
• 2 cups milk
• 2 cups water
• 1 tablespoon vegetable oil
• 1 1/3 cups yellow cornmeal (about 8 ounces)
• 2 teaspoons salt
• 2 -6 tablespoons butter, as needed

Recipe

• 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 place milk, water and oil in a heavy 3-4 quart saucepan.
• 3 bring to a boil over high heat.
• 4 add cornmeal in a slow, thin stream, stirring constantly, so that liquid continues to boil as cornmeal is absorbed.
• 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 spoon into buttered dish while hot, spreading it out and smoothing the top with a spatula.
• 7 cover and refrigerate at least 6 hours, or overnight.
• 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 melt 2 tablespoons of butter in a large, heavy skillet over moderate heat.
• 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 repeat with remaining cakes, adding more butter if necessary.
• 12 serve immediately.