Funche
A savory cornmeal porridge cooked with sofrito, coconut milk, and sometimes salt cod or vegetables, similar to polenta but distinctly seasoned. It represents one of the island's older, simpler comfort dishes.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Heavy-bottomed pot
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 9
- carbs
- 40
- protein
- 5
- calories
- 260
Instructions
- 1
Add water, coconut milk, sofrito (aromatic seasoning base), and salt to a pot. Heat until gently bubbling.
- 2
Slowly whisk in the cornmeal so no lumps form.
- 3
Turn the burner to low. Cook for 20-25 minutes, stirring often, until thick and smooth.
- 4
Taste and add more salt if needed.
- 5
Spoon into bowls. Drizzle with olive oil before serving.
Chef's tips
Whisk the cornmeal into the liquid slowly to avoid lumps, and stir often as it thickens.
Storage
Refrigerate up to 3 days; it will firm up significantly when chilled.
Reheating
Reheat with a splash of water or coconut milk, stirring to loosen the texture.
Common mistakes to avoid
- •Adding the cornmeal too fast, which creates lumps
- •Not stirring enough, which burns the bottom of the pot
Serving suggestions
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