Zutaten für Funchi Corn Meal Mush
- 1 cup cold water
- 1 cup fine cornmeal
- 1/2 teaspoon salt
- 2 cups boiling water
- 2 tablespoons butter (for frying, optional)
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Zubereitung von Funchi Corn Meal Mush
- In a heavy-bottomed saucepan, whisk together the cold water, cornmeal, and salt until smooth.
- Gradually whisk in the boiling water and butter until a smooth batter forms.
- Bring the mixture to a rolling boil over high heat, stirring constantly.
- Reduce heat to medium-low and cook for 3 minutes, stirring vigorously with a wooden spoon or palu di funchi, ensuring the funchi doesn't stick to the bottom of the pan.
- Continue cooking for an additional 3-5 minutes, or until the funchi pulls away from the sides of the pan and is very stiff.
- Remove from heat. Pour the funchi into a deep, well-buttered bowl and cover with a plate.
- Let the funchi rest for a few minutes, then gently shake the bowl to loosen the edges. Invert the bowl onto a serving platter.
- **Optional Sunday Brunch:** Cut the funchi into slices. Melt 2 tablespoons of butter in a pan over medium heat. Fry the funchi slices until golden brown and crispy. Serve with crisp bacon and scrambled eggs for a delicious and hearty breakfast.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
0g
Fat
6g
Carbs
7g
