Funchi—Aruba’s own version of polenta—is a thick, cornmeal porridge traditionally served as an accompaniment to rich stews and fish platters. Funchi porridge can also be cooled, cut into flat slices, and fried to a light golden brown as a crispy variation.

 

INGREDIENTS:

3/4 cup cold water

1 cup cornmeal

1/2 teaspoon salt

1 cup boiling water

1 tablespoon butter

 

INSTRUCTIONS:

Place cold water in a saucepan

Add cornmeal with the salt

Stir to mix water with cornmeal

Add boiling water and butter

Bring to brisk boil over high heat

Cook on medium heat while stirring vigorously with a wooden spoon

When mixture is very stiff and pulls away from side of the pan, remove from heat

Turn out into a well-buttered bowl or square dish

Spread evenly with bottom of wooden spoon

Turn up-side-down onto serving platter

…or allow to “set,” then slice for frying