Riebel

Riebel is a traditional dish originating from Vorarlberg. The porridge is made with a combination of cornmeal, milk, butter, and salt. The combination is left to simmer on the stove for a long time until it swells significantly. It is then fried in clarified butter while poking and cutting the mass into smaller pieces, usually with a large wooden spoon.

This dish is traditionally served with stewed fruit, local cheese, or applesauce. Interestingly, until the 1970s, Riebel was a filling breakfast staple of farmers and poor families, but today it's usually prepared for dinner or lunch. Although sweet dessert versions are more classic than the savory ones, Riebel can also be enriched with mushrooms and cheese, and it is then served as an accompaniment to meat.