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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.

55 minMediumServes 6270 cal/serving

BrazilianBreakfastStovetopVegetarianHalal-friendlyPork-FreeAlcohol-Free

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. 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. 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. 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. 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. 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. 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.

Questions

How long does Cuscuz Paulista keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Cuscuz Paulista?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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