Cuscuz Paulista

Name: Cuscuz Paulista
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: Brazilian
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 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

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.

55 minMediumServes 6270 cal/serving

BrazilianBreakfastStovetopVegetarianHalal-friendlyPork-FreeAlcohol-Free

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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 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

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.
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 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.
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.
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.
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.
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.

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Questions

What is 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. This reference files it under Brazilian breakfast: made on the stovetop, rated medium and about 55 minutes start to finish.

How long does Cuscuz Paulista take?

As written, 55 minutes: 25 of prep and 30 of cooking. The longest single stretch is step 5 (30 minutes): "Cover tightly and steam until the cuscuz is firm and holds its shape, 25 to 30 minutes."

Is Cuscuz Paulista vegan?

No, though it is vegetarian. What keeps it from vegan is 4 hard-boiled eggs, peeled, sliced. For fully plant-based entries, see the vegan breakfast collection.

Does Cuscuz Paulista contain eggs?

Yes: 4 hard-boiled eggs, peeled, sliced. The full allergen list for this entry is eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Cuscuz Paulista?

One serving (the recipe makes 6) is about 270 calories, with 8 g protein, 38 g carbohydrate and 8 g fat, plus 2 g fiber and 480 mg sodium. The figures are estimates computed from the ingredient list.

How long does Cuscuz Paulista keep?

Refrigerate what is left of Cuscuz Paulista within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

Guarana Limeade Spritz drink
Couve a Mineira (Garlic Sauteed Collard Greens) side
Salted Caramel Cold Brew drink

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