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Ingredientes
- 1 Tbsp. Oil
- 2 x Clove garlic, chopped (2 tsp)
- 1 sm Onion, finely minced (about 1/4 c.)
- 2 c. Cool water (to 3 c.) Salt & fresh grnd black pepper
- 1/2 c. Fine (stone grnd) cornmeal
Direcciones
- 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 6 servings | |
| Calories 26 | |
| Calories from Fat 20 | 77% |
| Total Fat 2.28g | 3% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 19mg | 1% |
| Total Carbs 1.27g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.45g | 0% |
| Protein 0.17g | 0% |
