Angu (Cornmeal Mush)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cereal Brazil

Amount Measure Ingredient — Preparation Method
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INGREDIENTS:
1 tbsp Oil
2 Clove garlic — minced (2 tsp)
1 sm Onion — finely chopped (abou
cup)
2 c Cold water (to 3 cups)
Salt fresh ground black — pepper
1/2 c Fine (stone ground) cornmeal

Servings: 6 to 8 Notes: Angu (pronounced “aing goo”) is a sort of polenta,
one of the many cooked starch pastes one finds in Brazil. For best
results, use a fine, stone ground cornmeal.

DIRECTIONS: Heat the oil in a large saucepan. Cook the garlic and onion
over medium heat for 2 to 3 minutes or until soft but not brown. Add 2
cups water and bring to a rapid boil.

Add the cornmeal in a thin stream through your fingers, stirring
vigorously to prevent lumps. The mixture should be the consistency of
choux pastry or soft ice cream. If too thick, make a hole in the angu with
a wooden spoon and stir in a little cold water. Reduce the heat to low and
gently simmer for 3 to 4 minutes. Correct the seasoning and serve at once.

Note: For a prettier presentation, the angu can be spooned into a thickly
buttered tube pan and unmolded onto a platter. (Picture in magazine shows
that a fluted tube pan was used, and the center of the unmolded angu was
filled with flat leaf parsley- or cilantro?
Source: Yankee magazine, April 1991, recipe from Belita de Castro-
Brazilian cook, cookbook author.

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Popularity: 8% [?]