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Angu (Cornmeal Mush) Cereal Snacks

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-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 un molded angu was
filled with flat leaf parsley- or cilantro?

Source: Yankee magazine, April 1991

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