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Receta Angu (Cornmeal Mush)
by Global Cookbook

Angu (Cornmeal Mush)
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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