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home > recipes > appetizers > angú mineiro
from US Angú is a type of corn porridge or polenta from the Southeast region. You can prepare Angú either with a paste consistency (how I like it) or cook it a little more and pour in a fluted tube pan to make it pudding like consistency. The traditional Angú of Minas Gerais has no seasoning, just water and corn meal. But I prefer Angú with a little salt to taste. So we add a cube of beef bouillon in the angú we prepare. 2 cups fine cornmeal (stone ground) 5 cups water 1 cube beef bouillon 2 tbs oil Whisk together cornmeal and 1 cup cool tap water. Set aside. Bring 4 cups of water to full boil in a saucepan, add oil and beef bouillon. Pour the cornmeal batter into boiling water and stir until thickened, about 50 minutes. Stir with a wood spoon. If you stop stirring the angú create hot bubble splashes that can burn you. Cook less time if you’d like a past consistency angú and serve hot. If you'd like a shaped angú, cook the whole 50 minutes and pour in a bundt or fluted tube pan. Wait angú to cool before releasing in a serving plate. You can cover the angú with a meat sauce or serve with chicken like on the photo above.

Angú Mineiro


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(posted January 29, 2010)

from US

Angú is a type of corn porridge or polenta from the Southeast region.

You can prepare Angú either with a paste consistency (how I like it) or cook it a little more and pour in a fluted tube pan to make it pudding like consistency.

The traditional Angú of Minas Gerais has no seasoning, just water and corn meal.

But I prefer Angú with a little salt to taste. So we add a cube of beef bouillon in the angú we prepare.

2 cups fine cornmeal (stone ground)
5 cups water
1 cube beef bouillon
2 tbs oil

Whisk together cornmeal and 1 cup cool tap water. Set aside.

Bring 4 cups of water to full boil in a saucepan, add oil and beef bouillon.

Pour the cornmeal batter into boiling water and stir until thickened, about 50 minutes.

Stir with a wood spoon. If you stop stirring the angú create hot bubble splashes that can burn you.

Cook less time if you’d like a past consistency angú and serve hot.

If you'd like a shaped angú, cook the whole 50 minutes and pour in a bundt or fluted tube pan. Wait angú to cool before releasing in a serving plate.

You can cover the angú with a meat sauce or serve with chicken like on the photo above.



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