Cuscuz Paulista (Brazilian Cornmeal Cake)

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

Instructions

1. 1Grease a bundt pan or mold with vegetable oil.
2. 2In a large pan, sauté onion and garlic in vegetable oil until softened.
3. 3Add diced tomatoes, green peas, corn kernels, heart of palm, olives, salt, and pepper. Cook for 5 minutes.
4. 4Gradually add chicken broth and cornmeal, stirring constantly to avoid lumps.
5. 5Cook over medium heat, stirring until the mixture thickens and pulls away from the bottom of the pan (about 15-20 minutes).
6. 6Pour the mixture into the prepared bundt pan or mold.
7. 7Let it cool completely, then refrigerate for at least 2 hours.
8. 8Invert the cuscuz onto a serving plate and garnish with sliced hard-boiled eggs.
9. 9Serve cold or at room temperature.

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