Brazilian Cornmeal Cuscuz with Calabresa and Caramelized Onion

Ingredients

• 2 cups (about 240 g) coarse cornmeal (flocão de milho)
• 2 cups (480 ml) hot water (just off the boil)
• 300 g (about 10.5 oz) smoked calabresa sausage (linguiça calabresa), casing removed and cut into cubes
• 1 medium onion (about 150 g), cut into half-moon slices
• 2 tablespoons (30 ml) oil
• 1 tablespoon (about 14 g) butter
• 1 teaspoon (about 5 g) salt (adjust to taste)
• 1/2 teaspoon (about 1.5 g) ground black pepper
• 2 tablespoons (about 6 g) chopped green onion (scallions) to finish

Instructions

1. Place the cornmeal in a large bowl, add the hot water and salt, and stir quickly with a spoon until hydrated; cover and let rest for 5 minutes to fully absorb.
2. Heat the oil in a large skillet over medium heat. Add the cubed calabresa and fry 6–8 minutes until browned and it releases fat; drain some fat if there is too much.
3. Add the sliced onion to the skillet and sauté with the calabresa about 5 minutes, until the onion is translucent and starting to caramelize; season with the ground black pepper.
4. Add the butter and stir to coat the calabresa and onion, adding flavor and a light sheen.
5. Add the hydrated cornmeal to the skillet, spread it into an even layer and press lightly with the back of a spoon to compact.
6. Lower the heat, cover the skillet and cook 6–8 minutes until set and lightly browned on the bottom; uncover and loosen with a spatula.
7. Stir again to distribute the calabresa and onion through the cuscuz, adjust salt if needed, sprinkle with chopped green onion and serve hot.

Tips

• For a drier cuscuz, reduce the hydration water by 1/4 cup (60 ml).
• Remove some of the sausage fat if you want a less greasy version; keep just enough to sauté the onion.
• Use a nonstick skillet to help release the cuscuz easily and get a slightly crispy base.

Variations

• Stir in 100 g (about 3.5 oz) cubed mozzarella at the end for a creamier cuscuz that melts in the skillet.
• Replace part of the calabresa with diced tomato and chopped parsley/green onion for a fresher version.
• Add 1 teaspoon smoked paprika to the sauté for a bolder, smoky flavor.

FAQ