Brazilian
👍 Beginner Friendly
40 mineasy
BrazilianBreakfast
Recipe Story
origins & traditionsAngu is a beloved Brazilian comfort food with deep roots in Minas Gerais cuisine, where it has been served for generations as a hearty breakfast dish. This creamy polenta-style preparation uses fine cornmeal slowly whisked into a mixture of milk and water, creating a silky smooth texture that melts in your mouth. Unlike Italian polenta, angu is cooked to a softer, more porridge-like consistency and is enriched with butter for extra richness. Traditionally served plain or with a drizzle of olive oil, it can also be accompanied by fried eggs, sautéed greens, or crumbled white cheese. The key to perfect angu is constant stirring to prevent lumps and achieve that signature velvety texture. This versatile dish can be served immediately while hot and creamy, or allowed to cool and set, then sliced and pan-fried for a different texture experience. It represents the simplicity and soul of Brazilian home cooking.
Instructions
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In a medium saucepan, combine 2 cups of water and 2 cups of milk. Add 1 teaspoon of salt and bring to a gentle simmer over medium heat.
Once the liquid is hot but not boiling, reduce heat to low. Slowly add 1 cup of fine cornmeal in a thin stream while whisking constantly to prevent lumps from forming.
Continue stirring with a wooden spoon or whisk, making sure to reach all corners of the pan. The mixture will start to thicken within 5 minutes.
Keep stirring frequently for 20-25 minutes, until the angu pulls away from the sides of the pan and has a smooth, creamy consistency similar to thick cream.
Remove from heat and stir in 3 tablespoons of butter until fully melted and incorporated.
Taste and adjust salt if needed. The angu should be pourable but thick enough to coat the back of a spoon.
Serve immediately in bowls while hot, with a drizzle of olive oil on top if desired.
Angu - Creamy Polenta Morning Dish
4.4 (66)
A smooth and comforting Brazilian morning staple made from fine cornmeal, slow-cooked to perfection with milk and butter. This traditional dish from Minas Gerais offers a warm start to any day.
easy
35 min
4 servings
Ingredients
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Main
- 1 cups corn, fine cornmeal (fubá mimoso)
- 2 cups milk, whole milk preferred
- 1 teaspoons salt
- 3 tablespoons butter, unsalted, room temperature
Garnish
- 2 tablespoons olive-oil, extra virgin (optional)
- 1/4 teaspoons black-pepper, freshly ground (optional)
Chef Tips
expert advice•For the smoothest texture, use finely ground cornmeal (fubá mimoso) rather than coarse cornmeal.
•If you cannot find Brazilian fubá, Italian fine polenta works well.
•The ratio of liquid to cornmeal can be adjusted based on desired consistency - add more liquid for a thinner porridge or less for a thicker version.
•Some families add a splash of heavy cream at the end for extra richness.
•For a savory twist, sauté minced garlic in butter before adding to the finished angu.
•In Minas Gerais, angu is often served alongside tutu de feijão (mashed beans) and couve (sautéed collard greens) for a complete traditional breakfast.
•If making ahead, the angu will solidify as it cools - this is normal and creates the perfect texture for slicing and frying later.
•Always use low heat and patience; rushing the cooking process will result in a grainy texture.
