Entree: Curacao – Funchi (A firm polenta-like cornmeal cake that is boiled, set, sliced and served as a starchy accompaniment to stews, fish, or vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 2 cups (240 g) fine yellow cornmeal
- 4 cups (960 ml) water
- 1 cup (240 ml) whole milk
- 2 tbsp (28 g) unsalted butter
- 1 tsp (5 g) salt
- 1 tbsp (15 ml) olive oil
- 4 oz (115 g) Edam or Gouda cheese, grated (optional)
- 1 tbsp (15 ml) vegetable oil for frying (optional)

Instructions

1. In a medium pot bring 4 cups (960 ml) water and 1 tsp (5 g) salt to a gentle boil.
2. Reduce heat to low and slowly whisk in 2 cups (240 g) cornmeal in a steady stream to prevent lumps.
3. Cook, stirring frequently with a wooden spoon, until the mixture thickens and pulls away from the sides, about 15–20 minutes.
4. Stir in 1 cup (240 ml) whole milk, 2 tbsp (28 g) butter and 4 oz (115 g) grated cheese if using, and cook 2–3 minutes more until smooth and cohesive.
5. Oil a shallow loaf pan or baking dish with 1 tbsp (15 ml) olive oil and spread the hot cornmeal evenly; smooth the top with a spatula. Let cool to room temperature, then refrigerate at least 1 hour to set.
6. Turn the set funchi onto a cutting board and slice into 8 portions. To serve soft, reheat slices in a microwave or steam; to serve crisp, pan-fry slices in 1 tbsp (15 ml) vegetable oil over medium heat until golden on both sides, about 3–4 minutes per side.
7. Serve warm alongside stewed fish, braised meat, or vegetable stew.