Instructions: Servings: 6 to 8

Notes: Angu (pronounced "aing goo") is a sort of polenta, one of the many cooked starch pastes one finds in Brazil. For best results, use a fine, stone ground cornmeal.

Heat the oil in a large saucepan. Cook the garlic and onion over medium heat for 2 to 3 minutes or until soft but not brown. Add 2 cups water and bring to a rapid boil.

Add the cornmeal in a thin stream through your fingers, stirring vigorously to prevent lumps. The mixture should be the consistency of choux pastry or soft ice cream. If too thick, make a hole in the angu with a wooden spoon and stir in a little cold water. Reduce the heat to low and gently simmer for 3 to 4 minutes. Correct the seasoning and serve at once.

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