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Angu (Cornmeal Mush) |
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Angu (Cornmeal Mush) - print recipe
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| Yield: |
| 6 |
| Ingredients: |
| INGREDIENTS |
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20 ml
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Oil |
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2
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Clove garlic, minced (2 tsp) |
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1 sm
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Onion, finely chopped (about 1/4 cup) |
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2 cup
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Cold water (to 3 cups) |
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Salt & fresh ground black pepper |
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1/2 cup
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Fine (stone ground) cornmeal |
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| Method: |
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?
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