Cuscuz Nordestino – Brazilian Steamed Cornmeal Cake

Ingredients:

• 2 cups (250g) cornmeal (flocão de milho)
• 1 cup (240ml) water
• ½ teaspoon salt
• ½ cup (50g) grated cheese (optional)
• 1 tablespoon butter (for serving)

Instructions:

Prepare the cornmeal mixture:

1. In a bowl, combine the cornmeal, water, and salt. Stir well until all the liquid is absorbed and the mixture becomes moist but crumbly. Let it rest for 10 minutes to hydrate.

Steam the cuscuz:

1. Fill the bottom part of a cuscuzeira (steamer) with water and bring to a boil.
2. Place the hydrated cornmeal in the upper part of the steamer, without pressing it down too much to allow air circulation.
3. Cover and steam for about 15-20 minutes, or until the cuscuz is firm and cooked through.

Serve and enjoy:

1. Remove from the steamer and fluff with a fork.
2. Serve hot with butter on top, letting it melt.
3. Optionally, mix in grated cheese for extra flavor.

Variations:

• With eggs and cheese: Add scrambled eggs and melted cheese on top.
• With coconut: Replace water with coconut milk and add shredded coconut for a sweet version.
• With meat: Serve with carne de sol (sun-dried beef) or shredded chicken for a heartier meal.