Cuscuz Paulista (Brazilian Cornmeal Cake)
A savory steamed cornmeal cake with vegetables, olives, and heart of palm. Can be served cold or at room temperature.
Ingredients
- 2 cups Cornmeal
- 4 cups Chicken broth
- 1 medium Onion
- 3 cloves Garlic
- 1 can (14oz) Diced tomatoes
- 1 cup Green peas
- 1 cup Corn kernels
- 1 can (14oz) Heart of palm
- 1/2 cup Black olives
- 3 large Hard-boiled eggs
- 2 tbsp Vegetable oil
- 1 tsp Salt
- 0.5 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Grease a bundt pan or mold with vegetable oil.
- 2In a large pan, sauté onion and garlic in vegetable oil until softened.
- 3Add diced tomatoes, green peas, corn kernels, heart of palm, olives, salt, and pepper. Cook for 5 minutes.
- 4Gradually add chicken broth and cornmeal, stirring constantly to avoid lumps.
- 5Cook over medium heat, stirring until the mixture thickens and pulls away from the bottom of the pan (about 15-20 minutes).
- 6Pour the mixture into the prepared bundt pan or mold.
- 7Let it cool completely, then refrigerate for at least 2 hours.
- 8Invert the cuscuz onto a serving plate and garnish with sliced hard-boiled eggs.
- 9Serve cold or at room temperature.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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