The corn grits are first scalded in lightly salted, boiled water and then swelled. This method of preparation allows the flavor of the corn to develop to the full. This simple and nutritious dish is deeply rooted in Liechtenstein's culinary tradition and delights with its unique taste.
Bring the water, salt and butter to the boil.
Stir in the corn semolina and stir with a ladle until the mixture separates from the pan.
Remove from the heat and leave to soak for at least 3 hours.
Heat a little clarified butter in a frying pan. Add the semolina and toast slowly over a low heat.
Season with butter and continue roasting until the "Rebl" is nice and crumbly.
From traditional mountain restaurants to first-class gourmet restaurants - Liechtenstein offers an impressive selection of gastronomic offerings and culinary delights.
