Best Funche Puerto Rican Polenta Recipes
CORNMEAL HOT "CEREAL "(FUNCHE)
I ate this as a treat with my best friend After School. It is called Funche, a Puerto Rican polenta mush. It is Sooo Good,it's warm,creamy and a bit sweet.I Use Harina de maiz mas fina(A very fine cornmeal, Goya makes it)) so its smooth not grainy.I have been searching for quite sometime but in wrong places, not thinking it was like mush but sweet :o(. I found a similar version of this on elboriqua.com.I hope you enjoy it as much as I have. I also add sugar with the cornmeal so it dissolves, but that is a personal taste as to the amount of sweetness.
Provided by BrindleGirlD
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring milk, water ,salt(if using)and butter to a boil.
- Remove from heat and gradually add cornmeal,sugar to taste if using, continually stirring.
- Return pot to stovetop over medium- heat stirring until it thickens up.
- Serve in a bowl warm with added sugar or milk if desired as breakfast cereal or treat. You can add some fruit to make it een healthier.
Nutrition Facts : Calories 249.6, Fat 7.9, SaturatedFat 4.1, Cholesterol 20.4, Sodium 83.1, Carbohydrate 39.4, Fiber 3.3, Sugar 0.3, Protein 6.8
FUNCHE (PUERTO RICAN POLENTA) RECIPE - (4/5)
Provided by garciamoss
Number Of Ingredients 12
Steps:
- 1. In a medium sauce pan, heat oil at medium high until it shimmers. 2. Add onions, garlic, green peppers, cilantro, cumin, oregano and black pepper and cook until the onions are translucent, about 2-3 minutes. 3. Add the cornmeal and stir until it's combined with the veggies. 4. Add the 2 cups of water and the bouillon cube. 5. Keep stirring until most of the water is absorbed and it turns into a thick porridge, (3-4 minutes). 6. Take off the heat, remove the cilantro sprigs, and stir in the 2 tablespoons of butter.
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