Angu (Cornmeal Mush) Recipe

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   ["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 grnd cornmeal.", "DIRECTIONS: Heat the oil in a large saucepan.", "Cook the garlic and onion over medium heat for 2 to 3 min or possibly till soft but not brown.", "Add in 2 c. water and bring to a rapid boil.", "Add in the cornmeal in a thin stream through your fingers, stirring vigorously to prevent lumps.", "The mix should be the consistency of choux pastry or possibly soft ice cream.", "If too thick, make a hole in the angu with a wooden spoon and stir in a little cool water.", "Reduce the heat to low and gently simmer for 3 to 4 min.", "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 which a fluted tube pan was used, and the center of the unmolded angu was filled with flat leaf parsley- or possibly cilantro"]

* Per serving · 4 servings · Values may vary.

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