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Riebel

Zutaten für 2 Personen

250 g Maisgrieß (alternativ: Weizengrieß)
500 ml Milch
1 Prise(n) Salz
20 g Butter
30 g Butterschmalz

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Milch mit Salz in einer Kasserolle zum Kochen bringen, den Maisgrieß einkochen. Einige Stunden auskühlen lassen. In einer großen Bratpfanne Butterschmalz nicht zu heiß werden lassen und den inzwischen festgewordenen Maisbrei unter oftmaligem Wenden und Zerstoßen ca. eine Stunde braten.

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