1 cup water
1 cup cornmeal
2 teaspoons cooking oil
4 cups water as needed
1/2 cup lard
1 small onion, chopped
2 cloves garlic, crushed
3 tablespoons all-purpose flour
1/2 cup chopped fresh peas
Crumble water and cornmeal in a large large saucepan. Heat over medium-high heat until just steaming. Stir in oil, stirring until sugar has completely dissolved. Remove from heat and stir in cornmeal. Stir in water, 1/4 cup at a time, stirring well after each addition. When cornmeal is completely incorporated, add peas and 1 cup flour, stirring just until combined. Stir together; remove from heat.
Then pour cornmeal mixture into skillet and cook over medium-high heat until all liquid is absorbed. Stir in salt and lard, then return skillet to low heat and simmer until almost thick: 5 minutes. Drain and cool to room temperatures.
Serve dish over hot lard. Top with warm rice; garnish with broccoli, wine