Brazilian Cornmeal Mush - Angu - 27g Carbs, 3g Fiber
Recipe By:
Serving Size: 5
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) Lower Carbs
Low Fat (Less than 25%) Vegan
1 tablespoon olive oil
1 onion -- finely chopped
2 garlic cloves -- minced
1 bird peppers -- or other hot chili, seeded and minced
1 poblano pepper -- cored, seeded, very finely chopped OR 1/2 green bell pepper
1/2 red bell pepper -- cored, seeded, very finely chopped
2 cups vegetable stock -- or water
9 tablespoons fine cornmeal -- (1/2 cup plus 1 tablespoon)
Salt and freshly ground black pepper
1 tablespoon cilantro
Heat the oil in a large nonstick saucepan. Cook the onion, garlic,
chilies, and pepper over medium heat until soft but not brown, 3 to 4
minutes. Add the vegetable stock and bring to a boil.
Add the cornmeal in a thin stream through your fingers, whisking
vigorously to prevent lumps. Bring the mixture to a boil, then reduce the heat and simmer for 4 to 5 minutes, stirring often. The mixture should be the consistency of soft ice cream. If too thick, whisk in a little more stock. Stir in the cilantro and correct the seasoning, adding salt and pepper to taste.
Serve 4 to 6
Author Note: Angu (pronounced aing-GOO) is a sort of polenta, one the many starchy side dishes one finds in Brazil. For the best results, use a fine stone-ground cornmeal. A bird pepper is a tiny, fiery chili found in African, Asian, and Indian markets. Any hot chili will do, though.
For a pretty presentation, spoon the angu into a tube pan or other
fancifully shaped mold oiled with spray oil and let stand for 5 minutes. Invert the mold onto a platter.
Cuisine: "Latin American/Hispanic"
Source: "High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi): "June 2010"
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Per Serving (excluding unknown items): 165 Calories; 5g Fat (24.6%
calories from fat); 4g Protein; 27g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 654mg Sodium
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat.
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