Cuscuz Paulista
A vibrant Brazilian savory cornmeal cake layered with vegetables and hard-boiled eggs, unmolded and served in wedges. Light, fresh, and naturally vegetarian.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
Ingredients
- 2 cups cornmeal (polenta or farina de milho)
- 1.5 cups water
- 4 whole large eggs, hard-boiled and peeled
- 1 whole red bell pepper, diced
- ¾ cup green olives, pitted and halved
- ¼ cup fresh parsley, roughly chopped
Instructions
- 1
Place all 4 eggs in a small pot, cover with cold water, and bring to a boil over high heat, about 8 minutes from start to when the water reaches a rolling boil.
- 2
Once boiling, remove the pot from heat, cover it, and wait 10 minutes so the eggs cook through fully inside their shells.
- 3
Transfer the eggs to a bowl of ice-cold water and let them cool for 3 minutes, then peel and set aside.
- 4
Cut 1 red bell pepper in half lengthwise from stem to tip, remove the seeds, then lay each half cut-side down on the cutting board and slice it crosswise into 1/4-inch-wide strips; then cut the strips into small cubes about the size of dice.
- 5
Pit each green olive by laying it on the cutting board, pressing down with the flat side of a knife until it splits, removing the pit, and cutting each olive in half lengthwise.
- 6
Pick parsley leaves from the stems, discard the stems, and roughly chop the leaves into 1/4-inch pieces with a knife.
- 7
Pour 1.5 cups of water into a saucepan and bring it to a rolling boil over high heat, about 6 minutes; the water should be visibly bubbling across the entire surface.
- 8
Slowly pour 2 cups of cornmeal into the boiling water while stirring constantly with a wooden spoon in circular motions to break up lumps, about 3 minutes total.
- 9
Reduce the heat to medium-low and continue stirring every 20 seconds for 10 minutes total, until the mixture becomes very thick, pulls away from the sides of the pan when you tilt it, and looks like wet sand.
- 10
Remove the pan from heat and let it cool for 2 minutes, then stir in the diced red bell pepper, halved olives, and chopped parsley until evenly mixed throughout.
- 11
Wet the inside of a medium (6-inch) round bowl or mold with water and lightly tap out any excess; this prevents sticking.
- 12
Spoon one-third of the warm cornmeal mixture into the bowl, pressing it gently against the bottom and sides with the back of a spoon.
- 13
Arrange 2 of the hard-boiled eggs on top of this layer, spacing them evenly apart.
- 14
Spoon another one-third of the cornmeal mixture on top of the eggs and press gently to secure them.
- 15
Arrange the remaining 2 hard-boiled eggs on this layer, spacing them evenly apart.
- 16
Top with the remaining cornmeal mixture and press gently to compact everything.
- 17
Let the cuscuz rest at room temperature for 5 minutes so it sets slightly and holds its shape.
- 18
Run a thin knife or spatula around the inside edge of the bowl to loosen the cuscuz, place a serving plate upside-down over the top, and flip the bowl and plate together in one swift motion so the cuscuz releases onto the plate.
- 19
Gently lift away the bowl and admire the molded cuscuz; slice into wedges like a pie using a serrated knife with a gentle sawing motion, wiping the blade between cuts to keep edges clean.
Tools you’ll need
- small pot for boiling eggs
- bowl of ice water
- cutting board
- chef's knife
- saucepan (2-quart minimum)
- wooden spoon
- medium round mold or bowl (6-inch diameter)
- serving plate
- thin knife or spatula
- serrated knife
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