 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
Funchi, the Antillean staple, is a simple corn-meal preparation. Ingredients:
1 1/4 cups cold water |
1 1/2 cups cornmeal |
1 teaspoon salt |
1 1/2 cups boiling water |
1 tablespoon butter |
Directions:
1. Mix in a heavy saucepan the cold water, cornmeal and salt.
2. Stir in the boiling water and the tablespoon of butter.
3. Bring to a brisk boil over high heat and cook for three minutes.
4. Continue cooking an additional three minutes, stirring the funchi vigorously with a wooden spoon or palu di funchi. When the mixture is very stiff and pulls away from the sides of the pan, remove from the fire. Turn out into a deep, well-buttered bowl and cover with a plate. Now shake the funchi down in the bowl, then invert it on a serving platter.
5. For a special Sunday breakfast fry sliced funchi in butter and serve with crisp bacon and scrambled eggs.
|
|