INGREDIENTS

INSTRUCTIONS

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?  Source: Yankee magazine, April 1991,
recipe from Belita de  CastroBrazilian cook, cookbook author.  From:
Sallie Austin  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 103
Calories From Fat: 23
Total Fat: 2.7g
Cholesterol: 0mg
Sodium: 136.5mg
Potassium: 226.3mg
Carbohydrates: 15.1g
Fiber: 5.2g
Sugar: <1g
Protein: 5.3g