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Cornmeal Mash/Angu
from: Recipes-ExchangeLike farofa, this starchy dish has a simple base and countless variations. Introduced to Brazilian cuisine by African slaves, angú remains a versatile Brazilian staple.
Ingredients
* 1 cup fine or stone-ground cornmeal
* 3 cups water
* 3 tbs butter
* 1 tsp salt
Preparation
1. In a small bowl, whisk together cornmeal and 1 c. of the water. Set aside.
2. Use about 1/2 tbs of butter to grease a 9-inch round pie plate. Set aside.
3. In a medium saucepan, bring remaining 2 cups water to a boil and add salt.
4. Add cornmeal mixture to the saucepan. Lower heat to medium and cook, stirring constantly, for 15 to 25 minutes, or until the mixture thickens and holds its shape. Stir in remaining 2 1/2 tbsp. butter.
5. Pour cornmeal batter into the prepared pie plate and let sit 10 to 15 minutes, or until slightly cooled. Turn pie plate upside down onto a platter to gently remove angu. Cut in wedges and serve.**
** Try serving angu with tomato sauce, meat sauce, grated cheese, or other toppings.
Preparation time: 5 minutes
Cooking time: 25 to 35 minutes
(plus 10 to 15 minutes cooling time)
Serves 4
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