Cuscuz Paulista (Brazilian Cornmeal Cake)

Ingredients

• 2 cups Cornmeal (Fine)
• 4 cups Chicken Broth
• 1 can Sardines in Oil, drained
• about 225 g Shrimp, cooked and peeled
• 1 can Palm Hearts, sliced
• 0.5 cup Green Olives, pitted and sliced
• 0.5 cup Peas, cooked
• 0.5 cup Corn, cooked
• 4 Hard-Boiled Eggs, sliced
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 cup Tomato Sauce
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Grease a ring mold or bundt pan with olive oil.
2. 2Arrange sliced hard-boiled eggs, green olives, palm hearts and some shrimp decoratively on the bottom of the mold.
3. 3In a large saucepan, heat the olive oil over medium heat. Sauté the onion and garlic until softened.
4. 4Add the tomato sauce and cook for 5 minutes.
5. 5Pour in the chicken broth and bring to a boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps.
6. 6Reduce heat to low and cook for 15-20 minutes, stirring frequently, until the cornmeal is cooked through and the mixture is thick.
7. 7Stir in the sardines, remaining shrimp, palm hearts, green olives, peas, and corn. Season with salt and pepper.
8. 8Pour the cornmeal mixture into the prepared mold, pressing down gently to ensure it is compact.
9. 9Let cool completely, then refrigerate for at least 2 hours to set.
10. 10To serve, invert the mold onto a serving platter.

Related Guides