Recipe#3443

Title: Angu (Cornmeal Mush)

From: Margaret Garland 
Date: Sun, 21 May 1995 17:11:55 -0400
Source: Yankee magazine, April 1991, recipe from Belita de Castro- 
Brazilian cook, cookbook author.

   1      tbsp          Oil
   2                    Clove garlic -- minced (2 tsp)
   1      sm            Onion -- finely chopped (abou
                        cup)
   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?