Funche Puertorriqueno (Puerto Rican Polenta)
2 tablespoons butter
6 cups water
1 tablespoon salt
2 cups yellow cornmeal butter for greasing the baking pan
1 Bring the butter, water, and salt to a boil in a large pot. Whisk in the cornmeal,
stirring constantly. Reduce the heat to medium-low and continue to cook, stirring for
15 minutes, or until the funche is thick enough to hold its shape. Pour into a greased
9-inch square baking pan. Let it cool for 5 minutes before slicing.
Puerto Rican Recipes
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