Entree: Brazil – Sao Paulo – Cuscuz Paulista (A savory São Paulo-style cornmeal mold with vegetables, eggs and sardines served sliced)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) pre-cooked yellow cornmeal (farinha de milho pré-cozida)
- 4 cups (960 ml) hot chicken stock or vegetable stock
- 3 tbsp (45 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 medium onion, finely chopped (approx. 5 1/4 oz (150 g))
- 2 cloves garlic, minced (approx. 0.28 oz (8 g))
- 1 medium green bell pepper, chopped (approx. 4 1/4 oz (120 g))
- 1 cup (150 g) carrots, diced and cooked
- 1 cup (150 g) frozen peas, thawed
- 1 cup (240 ml) tomato sauce (passata)
- 2 cans (8.5 oz (240 g) total) sardines in oil, drained
- 3 large eggs, hard-boiled and sliced (approx. 5 1/4 oz (150 g))
- 1/2 cup (70 g) green olives, sliced
- 1 tbsp (15 ml) tomato paste
- 2 bay leaves
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper

Show original ingredient measurements

- 3 cups (360 g) pre-cooked yellow cornmeal (farinha de milho pré-cozida)
- 4 cups (960 ml) hot chicken stock or vegetable stock
- 3 tbsp (45 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 medium onion, finely chopped (approx. 150 g)
- 2 cloves garlic, minced (approx. 8 g)
- 1 medium green bell pepper, chopped (approx. 120 g)
- 1 cup (150 g) carrots, diced and cooked
- 1 cup (150 g) frozen peas, thawed
- 1 cup (240 ml) tomato sauce (passata)
- 2 cans (8.5 oz/240 g total) sardines in oil, drained
- 3 large eggs, hard-boiled and sliced (approx. 150 g)
- 1/2 cup (70 g) green olives, sliced
- 1 tbsp (15 ml) tomato paste
- 2 bay leaves
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper

Instructions

1. Heat olive oil and butter in a large saucepan over medium heat. Sauté onion until translucent, then add garlic and bell pepper and cook 2–3 minutes until softened. Stir in tomato sauce and tomato paste, then add bay leaves and simmer 3–4 minutes.
2. Pour in hot stock and bring to a gentle boil. Gradually add the cornmeal in a steady stream, stirring constantly to avoid lumps. Reduce heat and cook, stirring, until mixture thickens and pulls away from the pan, about 6–8 minutes.
3. Remove bay leaves. Stir in cooked carrots, peas, half the parsley, olives and season with salt and pepper. Fold in the drained sardines gently to avoid breaking them completely.
4. Lightly oil a 9x5-inch (23x13 cm) loaf pan or a ring mold. Arrange half of the sliced hard-boiled eggs and a few sardine pieces decoratively in the bottom, then spoon in the cornmeal mixture and press gently to compact. Top with remaining egg slices and a few olive slices for decoration.
5. Cool to room temperature, then refrigerate for at least 2 hours to set. Unmold onto a serving platter, sprinkle with remaining parsley, slice and serve cold or at room temperature.