Yield: 6 servings
|2 \N||Clove garlic, minced (2 tsp)|
|1 small||Onion, finely chopped (about 1/4 cup)|
|2 cups||Cold water (to 3 cups)|
|\N \N||Salt & fresh ground black pepper|
|½ cup||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? Source: Yankee magazine, April 1991, recipe from Belita de Castro- Brazilian cook, cookbook author.
From: Sallie Austin