Sweet Polenta desserts (Funche Dulce, Funche con leche de coco)

Sweet Polenta desserts (Funche Dulce, Funche con leche de coco)

(They also make a desert from it much like rice pudding with raisins, cinnamon, honey and sometimes coconut.)

Kids love this, BTW...

Funche Dulce (sweet polenta)
1/2 cup plus 1 tbsp fine cornmeal, sifted
2-1/4 cups water
3/4 cup milk
1/2 cup sugar plus 1 tbsp sugar
2 tbsp butter
1/2 tsp salt
1/4 seedless raisins

Bring all ingredients to a boil in saucepan, except the cornmeal.

Remove from the heat and add the cornmeal gradually--stirring all the while. (I use a whisk.  Hilda liked a wooden spoon 'cause its the traditional way.)

Put the pan back on the heat. Lower the heat to med-low and continue stirring until it thickens to your taste.

Take off the heat again and stir to cool a little.

Pour onto a serving platter that is about 1-1/2-2" deep. (I use just a small pyrex square baking dish).

Refrigerate until cool before serving.

Funche con leche de coco (Coconut Polenta):
1/2 cup plus 1 tbsp cornmeal
3 cups unsweetened coconut milk
1/2 cup plus one tbsp sugar
1/4 tsp salt
1 cinnamon stick (opt.)
1/4 cup raisins (opt.)
2-4 tbsp grated coconut
ground cinnamon

Bring the coconut, milk, sugar, salt and cinnamon stick or raisins to a boil in a saucepan.

Remove from heat and add cornmeal gradually, stirring all the time. Reduce the heat to med-low. Add the grated coconut to the saucepan and return the pan to the heat.
Continue cooking until it thickens to your taste- stirring constantly.

Pour on a platter as above.

This one is either served at room temperature or refrigerated.

Another variation with Rice Flour:
You can also substitute 1/2 cup rice flour for the cornmeal, add 3 strips of lime peel to the milk at the beginning & 2 tbsp butter.

Remove the lime strips at the end, and pour into custard cups and you have "Majarete con leche de coco" or  *Pap*.

I forgot to say that I substitute the sugar with honey or non-refined brown sugar and I like it better.  It has more of a "maple-y" taste to it.



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