Servings: 6
Total Cooking Time: 30 minutes + 2 hours chilling
Ingredients
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3 cups pre-cooked flaked cornmeal
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1 red onion
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1 red bell pepper
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1/2 cup green peas
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1/2 cup sliced green olives
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1/2 cup diced hearts of palm
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1/2 cup tomato sauce
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2 cups vegetable broth
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1 tomato
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3 hard-boiled eggs
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3 teaspoons Perfeito All-Purpose Seasoning
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2 tablespoons olive oil
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2 tablespoons chopped parsley
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Olive oil, for greasing
Instructions
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Slice the onion into thin petals and cut the red bell pepper into strips.
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In a heavy-bottomed pot, heat the olive oil and quickly sauté the onion and bell pepper. Add the peas, olives, hearts of palm, and tomato sauce. Stir well.
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Pour in the vegetable broth and seasoning, stir, and bring to a boil.
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Lower the heat. Gradually sprinkle in the cornmeal while stirring constantly to avoid lumps. Cook until fully incorporated, then turn off the heat and mix in the parsley.
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Slice the tomato and boiled eggs into rounds.
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Grease a bundt pan (or ring mold) with olive oil and decorate the bottom and sides with the tomato and egg slices.
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Spoon the cornmeal mixture into the pan, carefully pressing it down so the decoration stays in place.
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Once filled, press the mixture firmly to remove any air pockets.
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Refrigerate for at least 2 hours before unmolding.
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Serve chilled.