Recipe of Angu Mineiro-Cornmeal porridge

REGION: Minas Gerais
Angú is a type of corn porridge or polenta from the Southeast region. You can prepare Angú either with a paste consistency (how I like it) or cook it a little more and pour in a fluted tube pan to make it pudding like consistency. The traditional Angú of Minas Gerais has no seasoning, just water and corn meal. But I prefer Angú with a little salt to taste. So we add a cube of beef bouillon in the angú we prepare.
INGREDIENTS:
2 cups fine cornmeal (stone ground) 5 cups water 1 cube beef bouillon 2 tbs oil
PREPARE:
Whisk together cornmeal and 1 cup cool tap water. Set aside. Bring 4 cups of water to full boil in a saucepan, add oil and beef bouillon. Pour the cornmeal batter into boiling water and stir until thickened, about 50 minutes. Stir with a wood spoon. If you stop stirring the angu create hot bubble splashes that can burn you. Cook less time if you’d like a past consistency angu and serve hot. If you’d like a shaped angu, cook the whole 50 minutes and pour in a bundt or fluted tube pan. Wait angu to cool before releasing in a serving plate.
SERVE:
You can cover the angu with a meat sauce or serve with chicken like on the photo above.