A Recipe for Angu - Brazilian Polenta

Brazilian Polenta
Wikimedia Commons
  • 30 mins
  • Prep: 5 mins,
  • Cook: 25 mins
  • Yield: Serves 4
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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.

What You'll Need

  • 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

How to Make It

  1. Bring water and chicken broth to a boil. Slowly stir in the corn meal.
  2. 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.
  3. 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.

    Nutritional Guidelines (per serving)
    Calories 225
    Total Fat 8 g
    Saturated Fat 4 g
    Unsaturated Fat 2 g
    Cholesterol 15 mg
    Sodium 959 mg
    Carbohydrates 36 g
    Dietary Fiber 3 g
    Protein 5 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)