Funchi

Cornmeal polenta served with stew.

Ingredients

• 2 cups Cornmeal
• 5 cups Water
• 4 tbsp Butter
• 2 tsp Salt

Method

1. Boil the water — Bring the salted water to a hard boil.
2. Rain in the cornmeal — Pour it in steadily while whisking hard so no lumps form.
3. Cook — Stir over low heat for 25 minutes until it pulls away from the pot.
4. Enrich — Beat in the butter.
5. Funchi is ready — Turn out and cut into slices to serve with stew or fried fish.

More Aruba recipes

• Keshi Yena
• Pastechi