*  Exported from  MasterCook II  *
                            Angu (Cornmeal Mush)
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cereal                           Brazil
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tbsp          Oil
    2                    Clove garlic -- minced (2 tsp)
    1      sm            Onion -- finely chopped (abou
    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 unmolded angu was 
 filled with flat leaf parsley- or cilantro? 
  Source: Yankee magazine, April 1991, recipe from Belita de Castro- 
 Brazilian cook, cookbook author.
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