• 1-1/4 cups cold water
• 1-1/2 cups cornmeal
• 1 tsp. salt
• 1-1/2 cups boiling water
• 1 tsp. butter

In a heavy saucepan combine the cold water, corn meal, and salt. Gradually stir in the boiling water and butter. Bring to a rolling boil and cook for 3 minutes. Cook for an additional three minutes while stirring continually and vigorously. Remove from heat when the mixture becomes stiff and pulls away from the side of the pan. Turn out into a well-buttered deep bowl, covering it with a plate. Shake the Funchi down in the bowl, then invert it on a serving platter. Cut into slices.