Puerto Rican Polenta (Funche Puertorriqueno)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
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.

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