Funchi (Curaçaoan Cornmeal Polenta)
Smooth, creamy cornmeal polenta — the essential side dish that accompanies almost every Curaçaoan meal.
Instructions
- 1
Bring 2.5 cups of water to a boil in a medium pot with the salt.
- 2
In a bowl, mix the cornmeal with the remaining 1/2 cup of cold water to form a smooth paste.
- 3
Slowly pour the cornmeal mixture into the boiling water, stirring constantly with a wooden spoon to prevent lumps.
- 4
Reduce heat to low and continue stirring continuously for 10-15 minutes, until the mixture thickens and pulls away from the sides of the pot.
- 5
Stir in the butter until melted and incorporated.
- 6
For firm funchi: pour into a greased rectangular dish, smooth the top, and let cool. Cut into slices and serve.
- 7
For soft funchi: serve directly from the pot while hot and creamy.
Chef's Notes
Funchi is the Curaçaoan equivalent of Italian polenta or American grits. Firm funchi is often sliced and fried until crispy for breakfast.
Ingredients
- Fine yellow cornmeal1 cup
- Water3 cups
- Salt1 tsp
- Butter2 tbsp
- Margarine or butter for greasing1 tbsp
