Cuscuz Paulista

Ingredients

Cornmeal

2 cups

Water

2 cups

Olive oil

2 tablespoons

Onion

1, finely chopped

Garlic

2 cloves, minced

Tomatoes

2, diced

Green bell pepper

1, diced

Carrot

1, grated or diced

Peas

1 cup, fresh or frozen

Canned sardines

1 can, drained and flaked

Eggs

3, hard-boiled and sliced

Salt

to taste

Pepper

to taste

Instructions

1. In a large bowl, combine cornmeal and water. Let it soak for 20 minutes to allow the cornmeal to soften.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until soft and fragrant, about 5 minutes.
3. Stir in the diced tomatoes, green bell pepper, grated carrot, peas, and flaked sardines. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender.
4. Add the soaked cornmeal to the pot, mixing thoroughly. Continue to cook for another 10 minutes, stirring frequently until the mixture thickens and pulls away from the sides of the pot.
5. Season with salt and pepper to taste, ensuring the flavors are well balanced.
6. Transfer the mixture into a mold, pressing it down firmly to compact. Arrange the sliced hard-boiled eggs on top for a decorative touch.
7. Cover the mold with a lid or aluminum foil and steam over low heat for 30 minutes, allowing the flavors to meld together and the Cuscuz to firm up.
8. Once cooked, remove from heat and let it cool for a few minutes before carefully unmolding onto a serving platter.
9. Serve warm or at room temperature, garnished with fresh herbs if desired.