By popular request, here’s my recipe for North-eastern Brazilian Couscous.
Ingredients and Implements
This is what you’ll need:
1. A Couscous steamer, or a 2-stage vegetable steamer. Here’s mine (an Authentic Brazilian Couscous Steamer).
It has three parts: the shell, the steamer grate, and the lid.
2.Pre-cooked polenta. My wife and I like Divella’s Polenta Instantanea, from La Bottega Nicastro.
3. Un-sweetened shredded coconut.
4. A soft cheese, like Havarti or Cheddar.
5. Salt
Preparation
1. Fill half the bottom of the steamer with water (as shown above), replace the steamer grate.
2. Mix 1 cup of the polenta with a 1/4 cup of shredded coconut and about a 1/2 tablespoon of salt (or to taste).
3. Mix well. Then add a 3/4 cup of water, and mix until thoroughly moist.
4. Fluff with a fork or spoon until dry ingredients absorb all the water.
5. Transfer half the couscous to the steamer, and top it with thin slices of cheese. Push on it gently with the back of a spoon to pack the couscous a little.
6. Transfer the rest of the couscous to the steamer. Pack the couscous a little.. Top it with more cheese.
7. Close the steamer and cook it on medium-high (position 6 out of 10 in our stove)
7. Cook until the cheese is bubbling and the wonderful scent of cooked polenta comes out. Serve immediately.
Cut into quarters or eighths. Spread some butter (which melts and adds a flavour), or top with cottage cheese, or just eat as is. It’s delicious any way!
