Riebeles (Swiss Fried Cornmeal Cakes)

Step 1: Using a pastry brush, spread the softened butter on the bottom and sides of an 8"x6" or 9"x6" shallow baking dish. Set aside.

Step 2: Place milk, water and oil in a heavy 3-4 quart saucepan.

Step 3: Bring to a boil over high heat.

Step 4: Add cornmeal in a slow, thin stream, stirring constantly, so that liquid continues to boil as cornmeal is absorbed.

Step 5: Reduce heat to low and simmer for 15-20 minutes, stirring frequently, until mixture is so thick that spoon will stand unsupported in center of pan.

Step 6: Spoon into buttered dish while hot, spreading it out and smoothing the top with a spatula.

Step 7: Cover and refrigerate at least 6 hours, or overnight.

Step 8: Using a pastry wheel or sharp knife, cut the chilled cornmeal into 2" squares and gently lift them out of the dish with a small metal spatula.

Step 9: Melt 2 tablespoons of butter in a large, heavy skillet over moderate heat.

Step 10: Add 4 or 5 of the cornmeal cakes to the pan and brown for 2-3 minutes on each side, turning gently with a spatula.

Step 11: Repeat with remaining cakes, adding more butter if necessary.

Step 12: Serve immediately. Makes 12.