Funche is an old-school comfort food that brings back memories of my Abuela stirring a pot on the stove. It’s simple—just cornmeal cooked until thick and creamy—but it’s got range. This version leans into bold flavor with coconut milk, buttery richness, melty cheese, and that signature sofrito punch.
Funche is a great side dish that can be served at any time of the day. It can be served with a fried egg as part of a savory breakfast or with some sugar for a sweeter treat. But it is also great served with Bacalao a la Vizcaina, Carne Guisada, Habichuelas Guisadas, Shrimp and Scallop Stew, or Chicken Chorizo Stew.
For more Puerto Rican-inspired side Dishes, check out Arroz con Habichuelas, Arroz con Gandules, Guineos en Escabeche, or Mofongo. These recipes are deep in tradition and full of flavor. I hope you enjoy them.
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Why you'll love this recipe
- Easy to prepare: This is a basic recipe for making Funche and American Grits.
- Easy to customize: Adding fresh herbs, different cheeses, or milk will change the texture and creaminess of this dish.
- Delicious: Its simplicity makes it appealing to a wide range of palates.
- Creamy: Coconut milk, which is an addition to the recipe my mother used to make, creates a creamy product.
Ingredient Notes
- Cornmeal: Fine or medium-ground cornmeal gives funche a smoother, creamier texture, like a thick porridge. It thickens evenly and holds together better, especially with sofrito and cheese. I’ve used coarse-ground too—keep warm water or broth handy to adjust as it cooks.
- Swiss Cheese: Swiss cheese has a very mild flavor that will not overpower the other flavors.
- Broth: I like to use broth whenever possible instead of water because it imparts flavor to what I am cooking. I used chicken broth in this case, but water will do just fine.
See my recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions
- Other Cheeses: Gouda or Queso de Bola, which we affectionately call it in Puerto Rico because it is ball-shaped and covered in red wax. Queso de Papa, a mild cheddar cheese, would also work, as well as any of the Colby or Jack cheeses.
- Herbs: I used sofrito to make this recipe, but fresh herbs would do great in this application. Use: Rosemary, Thyme, Oregano (fresh or dry), Sage, or Marjoram as you make the funche, while Cilantro, Parsley, Basil, Chives, Tarragon, or Dill once the funche is complete.
- Soft Cheese: Soft, creamy cheese would give funche a richer flavor. Granted, soft cheeses were not part of the traditional original recipe. Requeson is a cheese I have come across recently, similar to Ricotta, which is another option if you do not find a Requeson.
A Little History on Funche
Why Corn Is a Building Block
Corn is versatile, easy to grow, and yields a lot—making it affordable and widely used. It can be eaten whole or ground, toasted, boiled, or baked. In Puerto Rican history, cornmeal has been a key staple during hard times, just like rice and beans.
Taino Influence
The Taino brought corn to Puerto Rico from South America. They made dishes like funche using ground corn mixed with water, sometimes baked into bread.
Spanish Adoption
The Spaniards adopted these corn-based dishes for survival during expeditions. With corn growing across the Caribbean and the Americas, it became a reliable food source.
African Roots
Many Puerto Rican dishes are rooted in West African traditions. Enslaved people were familiar with corn-based foods like Ngfungi, making funche a natural fit in their diet here.
Corn During Scarcity
Puerto Rico relies heavily on imports, but cornmeal has always been accessible and economical. Like rice, it stretches when cooked and can be used for funche, bread, and desserts. It’s a simple way to turn a little into a lot.
How to make Funche
Stay with your funche while it cooks! It only takes about 15 to 20 minutes, and a little focus keeps it from burning and saves you from extra cleanup.
- Step 1: In a pot add water or broth. Optional to add sofrito for added flavor.
- Step 2: Season with salt and bring to a boil.
- Step 3: Once the water or broth begins to boil add the cornmeal while stirring. If you add the cornmeal all at once it will clump.
- Step 4: Once all the cornmeal is incorporated into the liquid, lower the heat to medium-low. Keep stirring until the mixture turns a lighter yellow and the cornmeal feels soft to the bite. Add the coconut milk and butter, then cook for another 5 minutes.
- Step 5: Add Swiss cheese or desired cheese and blend in.
- Step 6: Serve immediately. If it cannot be served immediately leave in pot at very low heat stirring occasionally. If funche dries out revive with a bit more broth or coconut milk.
Top Tip for Funche
Use a nonstick or heavy-bottomed pot tokeep it from sticking or burning.
Expert Tips
- Grease your spoon or spatula with oil or butter—makes stirring thick funche much easier.
- Fold in cheese off the heat so it melts smoothly and doesn’t get grainy.
- Add a pinch of baking soda if using coconut milk—it helps it stay creamy and smooth.
- Cut leftovers into slices and pan-fry the next day for a crispy, golden crust.
Recipe FAQs
Yes, essentially. Funche and grits both come from African culinary traditions built from cornmeal, water, salt, and fat. These humble ingredients were a means of sustenance and survival, and today they carry deep cultural meaning across generations.
Of course we do, we just call it funche! Polenta is another way to prepare cornmeal, similar in preparation to grits and funche. Traditionally we do not bake our funche, but that is not to say that I have not pan-fried some leftovers the next day and served them with my breakfast.
Absolutely! Coconut milk adds sweetness to funche, plus that touch of Puerto Rico.
I have used Swiss and Gouda cheese; however, there is a Boricua Mix from Borden that is delicious in this recipe.
Yes, but be aware that it will thicken, and if you are going to keep it warm, it will be at very low setting, stirring occasionally.
Add a little bit of broth or coconut milk to soften and reheat.
If using homemade broth and sofrito, funche is gluten free. Always check your labels for safety. Corn is naturally gluten free and so is coconut milk.
More Traditional Puerto Rican Classics
- Tostones de Plátano (Puerto Rican Smashed Fried Plantains)
- Guineitos en Escabeche, Puerto Rican Pickled Green Bananas
- Guineos, Platanos, and Banana Leaves: Puerto Rican Staples
- Puerto Rican Homemade Sofrito
I’d love to hear from you! Did you try this recipe? Leave a review and rating below. Let’s connect on Instagram, and don’t forget to join my weekly email list for fresh new recipes.
📖 Recipe
Funche, Puerto Rican Grits
Equipment
- 1 saucepot
Ingredients
Funche
- 2½ cups broth you can use water if the broth is not available
- 2 cups coarse cornmeal
- 2 tablespoon butter
- ½ cup coconut milk
- 1 oz Swiss cheese
- salt to taste
Instructions
- Stay with your funche while it cooks! It only takes about 15 to 20 minutes, and a little focus keeps it from burning and saves you from extra cleanup.
- In a pot add water or broth. Optional to add sofrito for added flavor.
- Season with salt and bring to a boil.
- Once the water or broth begins to boil add the cornmeal while stirring. If you add the cornmeal all at once it will clump.
- Once all the cornmeal is incorporated into the liquid, lower the heat to medium-low. Keep stirring until the mixture turns a lighter yellow and the cornmeal feels soft to the bite. Add the coconut milk and butter, then cook for another 5 minutes.
- Add Swiss cheese or desired cheese and blend in.
- Serve immediately. If it cannot be served immediately leave in pot at very low heat stirring occasionally. If funche dries out revive with a bit more broth or coconut milk.
Notes
- Top Tip for Funche: Use a nonstick or heavy-bottomed pot to keep it from sticking or burning.
- Grease your spoon or spatula with oil or butter—makes stirring thick funche much easier.
- Fold in cheese off the heat so it melts smoothly and doesn’t get grainy.
- Add a pinch of baking soda if using coconut milk—it helps it stay creamy and smooth.
- Cut leftovers into slices and pan-fry the next day for a crispy, golden crust.