Cornmeal is incredibly versatile, serving as the foundation for countless amazing dishes. Today’s recipe features a Brazilian classic: Cuscuz Paulista (savory cornmeal cake).
Ingredients for Cuscuz Paulista:
- 1/2 cup extra-virgin olive oil;
- 1 onion, finely chopped;
- 1 jar (approx. 12-15 oz) tomato sauce;
- 2 cups water;
- 1 can (15 oz) peas, drained;
- 1 can (15 oz) corn kernels, drained;
- 1 bell pepper, chopped;
- 2 cans (5 oz each) sardines or tuna, drained;
- Fresh parsley and scallions, to taste;
- Salt, to taste;
- Black pepper, to taste;
- 3 cups coarse cornmeal (labeled as “corn grits” or “polenta” works best);
- 3 hard-boiled eggs, sliced;
- Fresh tomatoes, sliced (for garnish).
How to make Cuscuz Paulista:
- Sauté the onion in olive oil until translucent;
- Add the bell pepper, olives, peas, corn, tomato sauce, and fresh herbs. Stir well;
- Add the sardines (or tuna) and seasonings to the mixture;
- Pour in the water and bring to a boil;
- Slowly stir in the coarse cornmeal and cook until it thickens into a firm porridge-like consistency;
- Lightly grease a Bundt pan with olive oil;
- Decoratively arrange the hard-boiled egg slices, tomatoes, and some extra sardines at the bottom of the pan;
- Gently pour the cornmeal mixture into the pan, pressing down lightly. Let it cool until firm, then invert onto a serving platter;
- Slice and serve cold or at room temperature.
Fun facts about Cuscuz Paulista:
Cuscuz Paulista is a uniquely complex dish. Built on a cornmeal base, it is often packed with seafood like sardines, shrimp, or chicken, combined with hard-boiled eggs and plenty of fresh seasonings.
Beyond Brazil, various forms of couscous are consumed across Latin America. In Portugal, it is believed to have arrived during the reign of King Manuel I (1495–1521). While the Brazilian version is distinct, the name shares roots with the North African staple found in European culinary texts.
In 2017, the company São Braz launched a campaign declaring March 19th as World Couscous Day, chosen because it coincides with St. Joseph’s Day, the patron saint of Brazil’s Northeast region.
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