Riebeles (Swiss Fried Cornmeal Cakes)

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   ["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.", "Place milk, water and oil in a heavy 3-4 quart saucepan.", "Bring to a boil over high heat.", "Add cornmeal in a slow, thin stream, stirring constantly, so that liquid continues to boil as cornmeal is absorbed.", "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.", "Spoon into buttered dish while hot, spreading it out and smoothing the top with a spatula.", "Cover and refrigerate at least 6 hours, or overnight.", "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.", "Melt 2 tablespoons of butter in a large, heavy skillet over moderate heat.", "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.", "Repeat with remaining cakes, adding more butter if necessary.", "Serve immediately."]

* Per serving · 4 servings · Values may vary.

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