Ingredients with Measurements:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 tsp salt
- 2 cups milk
- 1/4 cup butter
- 4 medium potatoes, peeled and sliced
- 1 onion, chopped
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine the cornmeal, flour, and salt.
2. Gradually add in the milk, whisking until smooth.
3. Melt the butter in a large skillet over medium heat.
4. Pour the cornmeal mixture into the skillet and cook, stirring constantly, for 10-15 minutes or until the mixture is golden brown and crispy.
5. Remove the cornmeal mixture from the skillet and set aside.
6. In the same skillet, heat the vegetable oil over medium heat.
7. Add the sliced potatoes and chopped onion to the skillet and cook, stirring occasionally, until the potatoes are tender and lightly browned.
8. Season the potatoes with salt and pepper to taste.
9. Serve the potatoes alongside the crispy cornmeal mixture.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 54g
Protein: 7g
Substitutions for ingredients:
- Cornmeal can be substituted with polenta or semolina.
- All-purpose flour can be substituted with gluten-free flour.
- Milk can be substituted with almond milk or soy milk.
- Butter can be substituted with margarine or vegetable oil.
- Potatoes can be substituted with sweet potatoes or yams.
Variations:
- Add cooked bacon or sausage to the potatoes for extra flavor.
- Top the dish with grated cheese before serving.
- Add chopped herbs such as parsley or thyme to the potatoes for extra freshness.
Tips and tricks:
- Make sure to stir the cornmeal mixture constantly to prevent burning.
- Use a non-stick skillet to prevent sticking.
- Add more milk if the cornmeal mixture is too thick.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the dish on a large platter and garnish with chopped herbs.
Garnishes:
Chopped herbs such as parsley or thyme.
Pairings:
This dish pairs well with roasted chicken or pork.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
If the cornmeal mixture is too thick, add more milk until desired consistency is reached.
Food safety advice:
Make sure to cook the potatoes thoroughly to prevent foodborne illness.
Food history:
Riebel mit Kartoffeln is a traditional German dish that originated in the Black Forest region.
Flavor profiles:
This dish is savory and crispy with a hint of sweetness from the cornmeal.
Serving suggestions:
Serve the dish family-style on a large platter for a cozy and comforting meal.
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Region: German