📝 About This Recipe
Angu is the quintessential comfort food of Minas Gerais, a silky-smooth Brazilian cornmeal mash that represents the heart of 'Cozinha Mineira.' Unlike its Italian cousin polenta, traditional Angu is often made with just water and cornmeal, though this enriched version adds a touch of garlic and fat for a luxurious finish. It is the perfect, velvety canvas for rich stews, salty cheeses, and sautéed greens, offering a taste of Brazilian countryside heritage in every spoonful.
🥗 Ingredients
The Cornmeal Base
- 2 cups Fine yellow cornmeal (fubá mimoso) (ensure it is the fine-grind variety, not coarse)
- 2 cups Cold water (for dissolving the cornmeal)
- 6 cups Boiling water (have an extra cup on standby to adjust consistency)
Aromatics and Seasoning
- 2 tablespoons Lard or unsalted butter (lard is more traditional for an authentic Mineiro flavor)
- 3 pieces Garlic cloves (minced into a paste)
- 1.5 teaspoons Kosher salt (adjust to taste)
- 1 piece Bay leaf (optional, for a subtle earthy depth)
The Finishing Touches
- 1/2 cup Queijo Minas or Parmesan (grated; optional for a creamier texture)
- 1 tablespoon Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the 2 cups of fine cornmeal with the 2 cups of cold water. Stir thoroughly until no dry lumps remain. This 'slurry' method is the secret to a perfectly smooth Angu without clumps.
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2
In a large, heavy-bottomed pot (preferably cast iron or a traditional stone pot), melt the lard or butter over medium heat.
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3
Add the minced garlic to the fat and sauté for about 1 minute until fragrant and golden, but be careful not to let it burn.
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4
Carefully pour the 6 cups of boiling water into the pot with the garlic. Add the salt and the bay leaf, bringing the mixture back to a rolling boil.
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5
Reduce the heat to low. Give your cornmeal slurry a quick stir to resuspend the flour, then slowly pour it into the boiling water in a steady stream.
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6
Whisk constantly and vigorously as you pour. The mixture will begin to thicken almost immediately.
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7
Switch from a whisk to a long-handled wooden spoon (colher de pau). Continue to stir as the mixture simmers.
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8
Cover the pot with a tight-fitting lid, but leave it slightly ajar to allow a small amount of steam to escape. This prevents the Angu from 'spitting' too much.
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9
Cook for 30 to 40 minutes, stirring every 5 minutes. Make sure to scrape the bottom and corners of the pot to prevent scorching.
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10
The Angu is ready when it is thick, shiny, and pulls away slightly from the sides of the pot. It should have a smooth, porridge-like consistency.
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11
If the mixture becomes too thick before the cornmeal is fully cooked (it shouldn't taste 'gritty'), stir in a half cup of boiling water to loosen it.
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12
Remove the bay leaf. If using cheese, stir it in now until completely melted and incorporated.
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13
Taste and adjust the salt. Pour the Angu into a large serving bowl or individual plates while it is still hot and fluid.
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14
Let it rest for 2 minutes to set slightly, garnish with fresh parsley, and serve immediately.
💡 Chef's Tips
Always dissolve the cornmeal in cold water first; adding dry cornmeal directly to hot water is the number one cause of lumps. Use a heavy-bottomed pot to ensure even heat distribution and prevent the bottom from burning during the long simmer. For a truly authentic 'Angu de Caroço', some cooks prefer a coarser meal, but 'Fubá Mimoso' is best for the classic silky texture. Don't rush the cooking time; the long simmer is essential to remove the raw starch taste of the cornmeal. If you have leftovers, pour them into a square container; once cold, you can slice the Angu and pan-fry it in butter until crispy.
🍽️ Serving Suggestions
Serve alongside 'Frango com Quiabo' (Chicken with Okra), the most iconic pairing in Minas Gerais. Top with a generous ladle of 'Carne Moída' (seasoned ground beef) or a rich tomato-based meat sauce. Pair with sautéed 'Couve à Mineira' (thinly sliced garlicky collard greens) for a balanced plate. Serve with a side of crispy 'Torresmo' (pork belly cracklings) for a wonderful contrast in textures. Enjoy with a glass of fresh fruit juice like Caju (Cashew fruit) or a light Brazilian Lager.