Angu (Cornmeal Mush) Recipe


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Angu (Cornmeal Mush) Recipe from the Recipes 4U Cookbook

 

Angu (Cornmeal Mush) Recipe

Recipe Ingredients

1 ingredients:
1 tbsp oil
2 clove garlic, minced (2 tsp)
1 small onion, finely chopped (about 1/4 cu, p)
2 cup cold water (to 3 cups)
1 salt & fresh ground black pepper
1/2 cup fine (stone ground) cornmeal

Recipe Preparation

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.

From: Sallie Austin

 

 

Servings: 6

 

 

 

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This Angu (Cornmeal Mush) Recipe is one of our Bread Recipes, which have been collected from submissions from site visitors and `free to use` sources. Of course, with in excess of 50,000 recipes in our cookbook it is not possible to test every recipe on our web site, so please exercise caution and plan carefully. If you spot any thing that looks wrong, please tell us.


 

Angu (Cornmeal Mush) Recipe

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