Tutu - Dutch Caribbean Cornmeal Porridge
6 slices bacon
2 cups coconut milk
1 1/2 cups canned or cooked black eyed peas
1/2 teaspoon salt
1 cup cornmeal
Chop the bacon and saute it until crispy. Drain out the excess oil.
Add coconut milk, peas, salt and 2 cups water. Bring to a boil.
In a bowl, combine cornmeal with about 1 cup of the boiling liquid. Mix to form a paste.
Lower the heat to low and slowly add the cornmeal paste while stirring constantly.
Simmer, stirring constantly, for 10 minutes.
Pairs Well With
Most of the Caribbean has a version of savory cornmeal porridge. It's basically our version of polenta. It's part of the national dish of Barbados - Flying Fish & Cou-Cou. Cou-Cou is what it's known as in Barbados, while it is called funchi on Dutch & French islands. Tutu is the holiday version of funchi, which is made in Aruba for special occasions.
My mom was born on the island of Aruba and this is a family recipe.