Cuscuz Paulista
Cuscuz Paulista is a savory Brazilian dish, often served cold, made with cornmeal and a variety of fillings. It's steamed in a mold, creating an impressive cake-like presentation perfect for a main course or side dish.
An original recipe by Forkin
- Total time
- 3 hr 15 min
- Serves
- 6
- Difficulty
- Medium
Allergen information: may contain crustaceans, eggs, and fish. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
filling
- 2 pcssardine, canned in oil, drained and flaked
- 150 gshrimp, cooked, peeled, and deveined
- 150 gpalm heart, canned, drained and sliced
- 0.5 cupblack olive, pitted and sliced
garnish
- 3 pcsegg, hard-boiled and sliced
- 1 pcstomato, sliced
- 0.25 cupfresh parsley, chopped
sauce
- 3 tbspolive oil
- 1 pcsyellow onion, finely chopped
- 2 clovegarlic, minced
- 1 cuptomato sauce
- 2 cupwater
seasoning
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
base
- 2 cupcornmeal, fine grain
Equipment
spoon · large pot · cutting board · knife · deep skillet · bundt pan
The method
Step by step
- 1
Lightly grease a 9-inch bundt pan or a round cake mold with a central hole with olive oil.
About 2 min
Cook’s note: Ensure the mold is evenly greased to prevent sticking.
- 2
Arrange the sliced hard-boiled eggs and sliced tomatoes decoratively on the bottom and sides of the prepared mold.
About 5 min
Cook’s note: This will be the top of your cuscuz when inverted, so arrange carefully.
- 3
Heat the olive oil in a large pot or deep skillet over medium heat.
About 1 min
- 4
Add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes.
About 7 min
Cook’s note: Don't rush this step; proper caramelization adds flavor.
- 5
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 6
Pour in the tomato sauce and water, then bring the mixture to a simmer.
About 5 min
- 7
Add the flaked sardines, cooked shrimp, sliced palm heart, and sliced black olives to the pot.
About 2 min
- 8
Season with salt and black pepper to taste, then let it simmer gently for 10 minutes to allow the flavors to meld.
About 10 min
- 9
Gradually add the fine grain cornmeal to the simmering sauce, stirring continuously to prevent lumps.
About 3 min
Cook’s note: Pour in slowly in a thin stream while stirring vigorously.
- 10
Continue stirring as the mixture thickens, cooking for about 5-7 minutes until the cornmeal is fully cooked and pulls away from the sides of the pan.
About 7 min
Cook’s note: The mixture should be very thick, like a firm polenta.
- 11
Spoon half of the cornmeal mixture into the prepared mold, gently pressing it down to fill any gaps and cover the garnish.
About 3 min
Cook’s note: Use the back of a spoon to ensure a compact layer.
- 12
Add the remaining cornmeal mixture, pressing firmly to create an even, compact surface.
About 2 min
- 13
Cover the mold with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the cuscuz to firm up.
About 2 hr
Cook’s note: Chilling is crucial for easy unmolding and proper texture.
- 14
When ready to serve, carefully invert the mold onto a serving platter.
About 1 min
Cook’s note: If it resists, run a thin knife around the edges of the mold before inverting.
- 15
Garnish with fresh parsley before serving.
About 1 min
Keep it good
Store leftover Cuscuz Paulista in an airtight container in the refrigerator.
Cuscuz Paulista is best served cold or at room temperature, no reheating needed.
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