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 ground black-pepper
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.
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.
Source: Yankee magazine, April 1991