Angu (Cornmeal Mush)
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Angu (Cornmeal Mush)
  Cornmeal    Cereal  
Last updated 6/12/2012 1:04:00 AM. Recipe ID 28265. Report a problem with this recipe.
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      Title: Angu (cornmeal mush)
 Categories: Cereal, Brazil
      Yield: 6 Servings
      1 tb Oil
      2    Clove garlic, minced (2 tsp)
      1 sm Onion, finely chopped (about
           -1/4 cup)
      2 c  Cold water (to 3 cups)
           Salt & fresh ground black
    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?

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Recipe ID 28265 (Apr 03, 2005)

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