Angu

🔥 Prep

• Measure 1 cup cornmeal and set aside.
• Measure 3 cups water.
• Measure 1 tsp salt.

🔥 Cook

• 1. In a medium saucepan, combine the 3 cups water and 1 tsp salt, then bring to a high heat boil.
• 2. Once boiling, gradually whisk in the 1 cup cornmeal to avoid lumps.
• 3. Reduce the heat to medium-low and continue stirring constantly for 5 minutes until the mixture begins to thicken.
• 4. Keep stirring and cook for an additional 10-15 minutes on low heat, or until the angu reaches a smooth, thick porridge consistency that pulls away from the sides of the pan.
• 5. Remove from heat and let it rest for 2 minutes before serving.

🔥 Serve

• Serve the angu hot, optionally topped with a pat of butter or a drizzle of olive oil.
• Accompany with sautéed collard greens (couve) and sliced fried bacon or linguiça.
• For a richer version, stir in grated queijo coalho or parmesan just before serving.
• Pair with a simple fried egg on top for a complete meal.