Funchi (Corn-Meal Mush)

Funchi (Corn-Meal Mush)

Ingredients:
water, bottled, generic
cornmeal, degermed, unenriched, yellow
salt, table
water, bottled, generic
butter, without salt

Directions:
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.