Cuscuz Paulista
A beloved Sao Paulo breakfast staple made by steaming moistened cornmeal with a savory filling of tomatoes, olives, and hard-boiled eggs, then unmolding it into an impressive dome-shaped centerpiece.
Ingredients
- 3 cups fine cornmeal or corn flour (not polenta)
- 2 cups warm water
- 1 tsp salt
- 1/4 cup olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic cloves, minced
- 2 medium ripe tomatoes, seeded, diced
- 2 tbsp tomato paste
- 1/2 cup pimento-stuffed green olives, sliced
- 4 hard-boiled eggs, peeled, sliced
- 14 oz canned hearts of palm, drained, sliced
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
In a large bowl, combine 3 cups fine cornmeal or corn flour (not polenta) and 1 tsp salt. Gradually add 2 cups warm water, stirring well until the cornmeal is evenly moistened — it should clump when squeezed but not be soupy. Set aside.
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2
Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1 medium finely diced yellow onion and cook until softened, 4 to 5 minutes. Add 2 cloves minced garlic cloves and cook 1 minute more. Add 2 medium seeded, diced ripe tomatoes and 2 tbsp tomato paste and cook, stirring, until the tomatoes soften and the mixture thickens slightly, about 5 minutes. Season with salt to taste. Remove from heat and stir in 1/4 cup chopped fresh flat-leaf parsley.
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3
Generously oil a 2-quart steaming mold, couscousiere, or large heatproof bowl. Arrange a decorative layer of 4 peeled, sliced hard-boiled eggs, 1/2 cup sliced pimento-stuffed green olives, and 14 oz drained, sliced canned hearts of palm across the bottom and up the sides of the mold.
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4
Spoon half the moistened cornmeal into the mold, pressing it firmly against the sides to form a shell about 1 inch thick. Fill the center with the tomato filling, then pack the remaining cornmeal on top to seal. Press firmly.
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5
Set the mold in a steamer basket over a pot of boiling water. Cover tightly and steam until the cuscuz is firm and holds its shape, 25 to 30 minutes. Remove from heat and let rest 5 minutes.
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6
Run a knife around the edge of the mold. Place a large serving platter over the mold and invert in one confident motion to unmold the dome. Serve warm.