Cuscuz Paulista (Brazilian Cornmeal Cake)

Ingredients

• 2 cups Cornmeal
• 4 cups Water
• about 450 g Shrimp, cooked and peeled
• 1 can Palm Hearts, sliced
• 1 cup Green Peas, cooked
• 1 cup Corn Kernels, cooked
• 4 large Hard-Boiled Eggs, sliced
• 2 medium Tomatoes, chopped
• 1 medium Onion, chopped
• 0.5 cup Green Olives, sliced
• 1 can Sardines in Oil, drained
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Olive Oil

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

Instructions

1. 1In a large pot, bring the water to a boil. Gradually whisk in the cornmeal and cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pot, about 15-20 minutes.
2. 2Grease a ring mold or bundt pan with olive oil.
3. 3Arrange a layer of sliced hard-boiled eggs, tomatoes, green olives, and sardines in the bottom of the mold.
4. 4In a separate bowl, combine the cooked shrimp, palm hearts, green peas, corn kernels, and chopped onion.
5. 5Mix the shrimp and vegetable mixture with the cooked cornmeal. Season with salt and pepper to taste.
6. 6Pour the cornmeal mixture into the mold, pressing down firmly to ensure it is compact.
7. 7Let it cool completely, then refrigerate for at least 2 hours to set.
8. 8To serve, invert the mold onto a serving platter.

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