Baked Paulista Couscous with Hearts of Palm, Corn and Minas Cheese

Instructions

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   1. Preheat the oven to 375°F / 190°C. Grease a medium round or rectangular baking dish with the butter and set aside.

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   2. Heat the olive oil in a large skillet over medium heat. Sauté the onion for 4 minutes, add the garlic and red bell pepper, and cook 3 minutes more until fragrant and slightly tender.

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   3. Stir in the crushed tomato, vegetable broth, sweet paprika, red pepper flakes, salt, and black pepper. Cook for 5 minutes over medium heat so the broth develops flavor.

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   4. Add the hearts of palm, sweet corn, and green olives. Cook for 2 minutes, then add the parsley and chives, reserving a small amount of both herbs for garnish.

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   5. Lower the heat and gradually add the fine flaked cornmeal, stirring constantly for 3 to 4 minutes until you get a moist, thick, even mixture that pulls slightly away from the pan.

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   6. Remove from the heat and gently fold in the Minas cheese cubes so they are distributed without fully melting apart.

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   7. Arrange some of the hard-boiled egg slices on the bottom of the baking dish for decoration. Spoon the couscous mixture on top and gently press it with a spoon to compact it without packing too tightly. Smooth the surface.

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   8. Bake for 20 minutes at 375°F / 190°C, until the couscous is firm and heated through in the center.

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   9. Let rest for 10 minutes out of the oven. Unmold or serve directly from the dish, finishing with the remaining parsley, chives, and hard-boiled egg slices.

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    10. Slice into portions and serve warm or hot.