Brazilian Cuscuz Paulista Vegetable Cups

Ingredients

• 1 1/2 cups coarse cornmeal or couscous flour
• 1 cup peas
• 1 can hearts of palm, sliced
• 3 ripe tomatoes, diced, plus 2 tbsp tomato paste
• 3 tbsp olive oil
• 1/2 yellow onion, finely diced
• 3 garlic cloves, minced
• 1 small red bell pepper, diced
• 1/3 cup pitted green olives
• 1 1/4 cups vegetable broth
• 1 tbsp lime juice
• 1/4 cup chopped fresh herbs
• Salt and black pepper

Steps

1. Heat the oil in a wide pan over medium heat and cook the onion and bell pepper with a pinch of salt for 8 minutes, then add the garlic for 30 seconds.
2. Stir in the tomato paste and cook for 2 minutes until it darkens, then add the tomatoes and cook for 8 minutes until they collapse into a thick sauce.
3. Add the broth, peas, hearts of palm, and olives and bring to a simmer. Season firmly; the cornmeal will absorb everything and mute it.
4. Rain the cornmeal into the simmering mixture in a thin stream while stirring hard, then take the pan off the heat.
5. Stir until the mixture pulls away from the sides of the pan into a thick, moist mass. It should hold a shape when pressed but still look damp; too dry and it crumbles when unmoulded.
6. Oil a bowl or ring mould and press the mixture in firmly with the back of a wet spoon, packing it down hard so there are no air pockets.
7. Leave it to set for 15 minutes. Turning it out too soon is the reason cuscuz paulista collapses.
8. Invert onto a plate, lift the mould away, and serve warm or at room temperature with the lime juice squeezed over and the fresh herbs scattered on top.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.