Cuscuz Paulista

Step by stepInstructions

1. In a large pot, heat the olive oil and sauté the onion for 4 minutes; add the garlic, tomatoes, tomato paste, and both bell peppers, and cook 6 minutes until soft and jammy.
2. Pour in the stock, season with salt and pepper, and bring to a boil.
3. Rain in the cornmeal while whisking, then cook over medium-low heat, stirring constantly, for 8 to 10 minutes, until very thick and pulling away from the pan.
4. Stir in the sardines or shrimp, peas, olives, and the beaten egg, and cook 2 minutes more.
5. Rinse a ring mold (bundt pan) with water, decorate the bottom with overlapping egg and tomato slices, and pack the cornmeal mixture in firmly, smoothing the top.
6. Let the cuscuz rest for 10 minutes, then unmold onto a platter; serve warm or at room temperature, sliced like a cake.