*  Exported from  MasterCook II  *

                           Angu (Cornmeal Mush)

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tb            Oil
   2      cl            Garlic -- minced (2 ts)
   1      sm            Onion -- finely chopped (1 c)
   2      c             Water, cold; up to 3 c
                        Salt & fresh ground pepper
     1/2  c             Cornmeal, fine, stone ground

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.

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? 

Servings: 6 to 8

Recipe by Belita de Castro, Brazilian cook, cookbook author.

Source: Yankee magazine, April 1991


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