I fell in love with funche during the time I spent in Puerto Rico, but every culture around the world has a dish that’s similar: grain cereal cooked in milk and/or water. Ours is kicked up a notch because we *roast* the corn before stone milling for a sweet, nutty complex corn flavor.
Puerto Rican funche is dead simple to make: Mix equal parts (by volume) cornmeal, milk and water. For a small family, a good starting point for proportions is 1.5 cups each cornmeal, milk, water. Simmer on a low burner, stirring occasionally, until it’s thickened, about 20 minutes or so. You can add anything you like, but it’s especially good with a few pats of butter (25 grams), a few tablespoons of brown sugar, and a 1/2 cup of raisins.
Want to buy the roasted cornmeal we used for this dish?