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Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Fine yellow cornmeal — cornbread, muffins, dusting, breading
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Fine yellow cornmeal — cornbread, muffins, dusting, breading
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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 grnd cornmeal. DIRECTIONS: Heat the oil in a large saucepan. Cook the garlic and onion over medium heat for 2 to 3 min or possibly till soft but not brown. Add in 2 c. water and bring to a rapid boil. Add in the cornmeal in a thin stream through your fingers, stirring vigorously to prevent lumps. The mix should be the consistency of choux pastry or possibly soft ice cream. If too thick, make a hole in the angu with a wooden spoon and stir in a little cool water. Reduce the heat to low and gently simmer for 3 to 4 min. Correct the seasoning and serve at once. Note: For a prettier presentation, the angu can be spooned into a thickly buttered tube pan and unmolded onto a platter. (Picture in magazine shows which a fluted tube pan was used, and the center of the unmolded angu was filled with flat leaf parsley- or possibly cilantro