Funchi

Ingredients

• 1 1/4 cups room temperature water
• 1 1/2 cups cornmeal
• 1teaspoon salt
• 1 1/2 cups boiling water
• 1 tablespoon butter or olive oil

Method

1. In heavy base pot combine tap water and cornmeal and whisk to remove all lumps.
2. Whisk in butter or oil, salt and hot water and place on medium heat.
3. Continue cooking stiring constantly with a wooden spoon. in a few minutes the mixture will start to lightly stick to base and pull away from sides of pot.
4. Quickly spread on a lightly oiled  rectangular tray of dish. Should be about 1/4 to 1/2 inch in thickness.Smooth top with spatula.
5. Let cool , cover with plastic and put in fridge to cool and set. Best to make ahead as it handles best when firm.
6. Cut into blocks and pan-fry on medium heat in oil. Ready when outsides are golden and lightly crisped. If you prefer them super crispy leave to fry longer but do not burn.