Cornmeal Mash
Instructions:
1 c. fine or stone-ground cornmeal 3 c. water 3 tbsp. butter 1 tsp. salt
1. In a small bowl, whisk together cornmeal and 1 c. of the water. Set aside. 2. Use about 1/2 tbsp. of butter to grease a 9-inch round pie plate. Set aside. 3. In a medium saucepan, bring remaining 2 c. 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 angú. Cut in wedges and serve.*Try serving angú with tomato sauce, meat sauce, grated cheese, or other toppings.Like farofa, this starchy dish has a simple base and countless variations. Introduced to Brazilian cuisine by African slaves, angú remains a versatile Brazilian staple.
1. In a small bowl, whisk together cornmeal and 1 c. of the water. Set aside. 2. Use about 1/2 tbsp. of butter to grease a 9-inch round pie plate. Set aside. 3. In a medium saucepan, bring remaining 2 c. 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 angú. Cut in wedges and serve.*Try serving angú with tomato sauce, meat sauce, grated cheese, or other toppings.Like farofa, this starchy dish has a simple base and countless variations. Introduced to Brazilian cuisine by African slaves, angú remains a versatile Brazilian staple.