FUNCHE
a Traditional Puerto Rican Breakfast
(Polenta from our Italian ancestors)

1½ cup cornmeal
1½ cup milk
1½ cup water
3/4 tsp. salt
3 tablespoons butter

Boil all ingredients, except cornmeal. Remove from heat and gradually add cornmeal continually stirring. Cook over medium-low heat until it thickens. Serve warm. Add more sugar or milk if desired.