Sweet Polenta desserts (Funche Dulce, Funche con leche de coco)
from Sheri, 5/8/02:
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 c 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.
Sheri