Funchi

About This Recipe

Funchi is a smooth, buttery cornmeal pudding similar to polenta, served as a side dish or breakfast item across the islands. It's simple, satisfying, and pairs well with stews and fish. This funchi is shaped by the home cooks who refined it across generations, balancing tradition with everyday practicality. Small bites with outsized payoff: crisp edges, soft centers, that addictive savory pull. Home cooks return to it because the technique is forgiving once the order of operations clicks: build aromatics first, season in layers, and let time do the heavy lifting. The result lands somewhere between everyday and special — humble enough for a weeknight, generous enough for company.

Ingredients

Serves 4

• 2 cupswater or broth
• 0.75 cupcornmeal
• 2 tbspbutter
• 1 tspsalt
• 0.25 tspwhite pepper

Instructions

1. 1

   Boil liquid

   Bring water or broth to a boil in a saucepan. Add salt.

2. 2

   Add cornmeal

   Slowly whisk in cornmeal while stirring constantly to avoid lumps. Continue stirring as mixture thickens.

3. 3

   Cook until creamy

   Reduce heat to low and cook for 15-20 minutes, stirring frequently, until very smooth and creamy.

4. 4

   Finish

   Stir in butter and white pepper. Adjust seasoning and serve hot.

Variations

• •

  Add grated cheese for a savory twist

• •

  Stir in fresh corn kernels

• •

  Mix in sautéed onions and peppers

• •

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

Storage

Refrigerate up to 3 days; reheat gently with extra broth

Frequently Asked Questions