Funche portoricain

Build the sofrito base

Heat the olive oil in a heavy pot over medium heat. Add the sofrito and tomato paste and cook, stirring often, until fragrant and slightly darker — this toasts the raw edge off the sofrito and deepens the flavor of the whole pot.

• 3 tbsp olive oil
• 240 ml (1 cup) sofrito
• 1 tbsp tomato paste

✅ C'est prêt quand : the sofrito smells deeply fragrant and no longer smells raw

Add the broth

Pour in the stock or water, then add the bay leaf and salt. Raise the heat and bring it to a hard, rolling boil.

• 1.2 litres chicken stock or water
• 1 bay leaf
• 1 tsp salt

✅ C'est prêt quand : the liquid is boiling hard across the whole surface

Whisk in the cornmeal

Lower the heat to medium. Pour the cornmeal into the pot in a thin, steady stream while whisking constantly — this is the trick that keeps funche smooth instead of lumpy. Once it is fully combined, switch to a wooden spoon.

• 170 g (1 cup) cornmeal

✅ C'est prêt quand : the mixture has thickened into a smooth, lump-free porridge

Simmer until creamy

Turn the heat down to low. Cook, stirring every minute or two and scraping the bottom of the pot so it does not catch and scorch, until the cornmeal is completely soft with no raw grit left. If it gets too thick before then, stir in a splash of hot water.

✅ C'est prêt quand : the porridge is thick, glossy and smooth, and leaves a clear trail when you drag the spoon through it

Finish and season

Remove and discard the bay leaf. Stir in the butter and taste, adding more salt if needed.

• 2 tbsp butter

✅ C'est prêt quand : the funche is rich, glossy and well seasoned

Serve warm

Spoon the funche onto plates right away and top with the sliced cheese and avocado. Serve immediately, since it firms up quickly as it cools, just like polenta.

• 100 g queso de papa or mild white cheese
• 1 avocado