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home > recipes > beans / grains > angu
Brazilian Cornmeal 1 tbsp oil 2 cloves garlic, minced ~ 2 tsp 1 white onion, finely chopped ~ 1/4 cup 2-3 cups cold water 1/2 cup stone ground cornmeal salt and fresh ground black pepper, to taste 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. 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.

Angu


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list all recipes for BEANS-GRAINS (120)
list all South American recipes (79)
list all recipes by AMANDA (175)


   

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ethnicity: south american
recipes for beans-grains
recipes by amanda
Email Address:
(posted March 4, 2009)

Brazilian
Cornmeal

1 tbsp oil
2 cloves
garlic, minced ~ 2 tsp
1 white
onion, finely chopped ~ 1/4 cup
2-3 cups cold water
1/2 cup stone ground
cornmeal
salt and fresh ground black pepper, to taste

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.

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.


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