Ribel

Instructions

1. 1 Combine the milk, water, one tablespoon of butter, and salt in a deep cast-iron skillet or heavy saucepan. Place over medium heat and bring the liquid to a gentle boil, stirring to melt the butter evenly.
2. 2 Pour the corn semolina into the boiling liquid in a steady stream while stirring constantly with a wooden spoon. Reduce the heat to low and stir vigorously until the mixture thickens and pulls away from the sides.
3. 3 Cover the pan tightly with a lid and move it to the lowest heat setting. Allow the ribel to steam gently for twelve to fifteen minutes, letting the corn absorb all the liquid and become tender throughout.
4. 4 Remove the lid and add the remaining two tablespoons of butter to the pan. Increase the heat to medium and begin breaking the porridge apart with a spatula, stirring and tossing continuously.
5. 5 Continue frying and tossing the ribel for eight to ten minutes until it separates into small, irregular, crumbly clusters with golden-brown crispy bits scattered throughout the mixture, giving it a toasted aroma.
6. 6 Transfer the finished ribel to a warm serving plate, mounding it loosely. Serve immediately alongside apple sauce, elderberry compote, or stewed fruit, with a cup of milky coffee on the side.