Angu is a simple Brazilian side dish made of cooked cornmeal, similar to polenta. Angu is traditionally prepared rather plainly with only cornmeal, water and maybe some salt for flavoring. Chicken or beef broth can replace some of the water to add more flavor. Angu can be very creamy, or it can be cooked longer until it's thick enough to be placed in a mold. Once popular way to serve angu is to shape it with a fluted ring mold, then serve the main dish (such as chicken with okra) in the middle of the cornmeal ring.
- 1 1/2 cups stone ground yellow corn meal
- 1 teaspoon salt (or to taste)
- 2 cups chicken broth
- 2 cups water
- 2 tablespoons butter
- Bring water and chicken broth to a boil. Slowly stir in the corn meal.
- Season with salt to taste. Cook at a low simmer, stirring very frequently, until cornmeal reaches desired consistency, adding more liquid if necessary. Remove from hear, stir in butter, and serve.
- If using mold, cook cornmeal until very thick, about 30-40 minutes. Stir in butter. Use 1-2 tablespoons additional butter to grease the inside of mold generously, and pour hot cornmeal into mold. Let cool for about 10 minutes before gently unmolding.
Serves four as side dish.