Mexican Funche

Mexican Funche is a play on the Puerto Rican cornmeal breakfast porridge. The sautéed poblano peppers, corn kernels,  and onions add a Mexican twist.


Ingredients
3-4
cups
water
*
pinch of salt
2
tablespoons
oil, neutral flavor
1/2
cup
onion, minced
1
poblano pepper, diced
1 1/2
cups
corn kernels
*
salt and pepper to taste
1/4
cup
coconut milk
1
cup
polenta
Directions
Put water in a pot to boil with a pinch of salt.
While the water boils, heat oil over medium heat in a large saucepan. Add onions and sweat for 2 to 3 minutes, until onions are soft. Add the poblano pepper and cook for about 5 minutes, until peppers are soft.
When veggies have softened, turn up the heat and scrape pan until veggies are browned. Add a pinch of salt and the corn. Stir to combine; add the coconut milk.
When water is boiling, pour the polenta in, whisking until water has been absorbed. (You can always add more water to achieve the desire consistency.) Check for seasoning.
To serve, top the polenta with the poblano, onion, and corn preparation.

The base number of servings for this recipe is 6
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