Funchi Corn Meal Mush Recipes

CORNMEAL MUSH

Steps:

• Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes.
• If using as cereal, spoon mush into bowls and serve with milk and sugar, if desired. If frying, pour mixture into a loaf pan and chill completely. Remove from pan, cut into slices, and fry in a small amount of oil over medium-high heat until browned on both sides. Serve with sauce of your choice.

FUNCHI (DUTCH ANTILLES CORNMEAL)

Steps:

• Bring the stock to a boil over high heat, then reduce heat to medium-low. Pour the cornmeal into stock in a steady stream while stirring vigorously until thickened. Cook for 40 minutes, stirring often until very thick.
• Pour the funchi onto a cold, slightly wet plate, and spread evenly. Cover with another plate, and allow to set, about 30 minutes. Cut into 8 wedges like a pie to serve.

FRIED CORNMEAL MUSH

Steps:

• Bring 2 3/4 cups water to a boil over high heat.
• Combine cornmeal, 1 cup cold water, salt, and sugar in a bowl.
• Gradually add the cornmeal mixture to the boiling water, constantly stirring while adding the mixture.
• Reduce heat to medium-high and cook the cornmeal until thick.
• Reduce heat to low and cover the pan.
• Cook 5 more minutes, stirring frequently.
• Pour cooked cornmeal into a loaf pan.
• Cool the cornmeal to room temperature then refrigerate it for several hours.
• Turn the cornmeal out of the loaf pan and cut it into 1-inch slices.
• Put just enough oil in a skillet to cover the bottom.
• Place the skillet over medium heat and heat the oil until hot. It will begin to shimmer. Do not let it get too hot or begin smoke.
• Fry the cornmeal slices slowly in the hot oil until browned on the bottom.
• Gently turn the slices over in the pan and fry them until browned on the bottom.
• Serve fried mush hot with butter and syrup.

FUNCHI (CORN-MEAL MUSH)

Steps:

• Mix in a heavy saucepan the cold water, cornmeal and salt.
• Stir in the boiling water and the tablespoon of butter.
• Bring to a brisk boil over high heat and cook for three minutes.
• Continue cooking an additional three minutes, stirring the funchi vigorously with a wooden spoon or palu di funchi. When the mixture is very stiff and pulls away from the sides of the pan, remove from the fire. Turn out into a deep, well-buttered bowl and cover with a plate. Now shake the funchi down in the bowl, then invert it on a serving platter.
• For a special Sunday breakfast fry sliced funchi in butter and serve with crisp bacon and scrambled eggs.