Brazilian Cuscuz (Cornmeal) with Eggs and Butter

Ingredients

• 2 cups (about 260 g) flocão de milho (coarse cornmeal for cuscuz)
• 1 1/2 cups (about 360 ml) warm water
• 1 teaspoon salt (or to taste)
• 3 tablespoons (45 g) unsalted butter (2 tbsp for the dough and 1 tbsp for frying/serving)
• 4 large eggs

Instructions

1. In a large bowl, mix the flocão de milho with the salt. Add the warm water gradually, stirring with a fork until the mixture is moist and loose. Let hydrate for 5 minutes.
2. Stir 2 tablespoons of butter into the mixture and gently break up any clumps; adjust the texture with 1–2 tablespoons of water if needed. The mixture should be moist but not liquid.
3. Lightly grease the cuscuzeira (cuscuz steamer) or a suitable sieve/steamer basket with a little butter. Place the mixture in, level it without pressing down too hard, and cover.
4. Place over medium heat with boiling water in the base of the steamer and steam for 12–15 minutes, until the cuscuz is firm and starting to pull away from the sides.
5. While the cuscuz cooks, heat 1 tablespoon of butter in a skillet and fry the eggs to your desired doneness (runny or set yolks). Season with a pinch of salt.
6. Remove the cuscuz from the steamer, loosen the edges with a knife and unmold onto a plate. Spread the remaining butter over the top to melt and serve with the fried eggs.

Tips

• Do not overmix the dough after hydrating; this helps keep the cuscuz fluffy.
• If the dough is too dry, add warm water a little at a time; if too wet, let it rest longer to absorb moisture.
• You can use salted butter if you prefer—just adjust the salt in the dough so it isn’t too salty.

Variations

• Top with pieces of grilled queijo coalho (Brazilian firm cheese) before serving for a more traditional Northeastern version.
• Replace 1/2 cup of the water with coconut milk for a slightly creamier, more aromatic cuscuz.

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