Funchi

About This Recipe

Funchi is the Aruban equivalent of polenta — a simple, comforting cornmeal cooked with water, butter, and salt until it becomes thick and smooth. It is the everyday starch of the island, served alongside stewed meats, fish, or simply topped with butter and eaten for breakfast. Funchi can be served soft like porridge or poured into a mould and sliced once set.

Ingredients

Serves 4

• 1 cupfine cornmeal (yellow)
• 3 cupswater
• 2 tbspunsalted butter
• 1 tspsalt

Instructions

1. 1

   Boil water

   Bring salted water to a boil in a heavy-bottomed pot.

2. 2

   Add cornmeal

   Whisk in cornmeal in a steady stream to prevent lumps.

3. 3

   Cook and stir

   Reduce heat to low and stir continuously with a wooden spoon for 15–18 minutes until very thick and pulling away from the sides.

4. 4

   Finish and serve

   Stir in butter, adjust salt, and serve immediately as a soft porridge, or pour into an oiled dish to set and slice.

Variations

• •

  Add coconut milk instead of water for a richer flavour.

• •

  Stir in grated cheese for a savoury twist.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Set funchi keeps refrigerated for 3 days; pan-fry slices in butter to reheat.

Frequently Asked Questions