I grew up eating this for breakfast quite often; however, just the basic recipe. Later on I developed my own. This dish is nutritious and very fulfilling and the sky is the limit on flavors, since you can add anything you want.
For instance, if I make it as a dessert, I would add Frangelico or any almond liquor, will top it with roasted chopped almonds and walnuts in cinnamon sugar, then will add a scoop of butter pecan ice cream and drizzle some Amaretto to complete the flavors. Yeah, dangerously addictive, smile.
Approximate Prep and Cooking Time: 15 minutes
Approximate Cost: $7.13 (or .72 cents per serving)
Difficulty Level: X Easy
1 cup Goya fine yellow cornmeal ($1.10)
2 cups of water (0)
2 cups of Carnation evaporated milk (.99)
1 (13.5) can of Goya Coconut Milk ($1.99))
2 tbsp. unsalted butter (.35)
2/3 cup light brown sugar (.60)
Pinch of salt (0)
1 tsp. ground cinnamon plus more to sprinkle at serving (.30)
1 tsp. fresh ground ginger (or ½ ground) (.20)
1 tsp. ground nutmeg (.20)
1 tsp. vanilla (.90)
½ cup cranberries (.50)
HACK: You can serve my “Sweet Funche” warm for breakfast with sprinkled cinnamon, as you would serve oatmeal. You can also refrigerate it and serve it as dessert. Another option if kids don’t like cinnamon is to drop a spoonful of Nutella on top, or pour maple syrup or a dollop of whip cream. Brilliant right?
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.