Angu (Cornmeal Mush) Cereal Snacks
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.
- 1 tb Oil
- 2 Clove garlic, minced (2 tsp.)
- 1 small Onion, finely
chopped (about-1/4 cup)
- 2 c Cold water (to 3 cups)
- Salt & fresh
- 1/2 c 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.
mixture should be the consistency of choux pastry or soft ice cream.
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.
For a prettier presentation, the angu can be spooned into a thickly
buttered tube pan and unmolded onto a platter.
Yankee magazine, April 1991