Turn your stove top on medium flame and heat a large heavy saucepan. Pour the olive oil and once it’s smoking hot, add the bell peppers, heats of palm, tomato sauce and chicken broth. Chop the hard-boiled egg, olive, parsley and green onion and toss into the mixture. Add the frozen peas. Reduce to low heat and season with salt, pepper and sweet paprika.
Slowly add the polenta, ¼ cup at a time, constantly stirring and mixing around. The polenta should have a smooth and wet consistency. Then, grease a cake pan lightly with oil. Add the sardines to the bottom first (discarding the oil prior), slice the remaining hard-boiled egg and carefully place it to the bottom of the pan as well. Add the cuscuz mixture on top filling the pan and smoothing out the surface. Let the cuscuz rest in the fridge for about 15 minutes to set. Once cooled, carefully unmould the cuscuz onto a plate and serve immediately.
Tips and warnings
- Sautéed prawns can be substituted for sardines. A sweeter version with coconut milk and caramelised coconut shavings are served in the Northeastern region of Pernambuco and in parts of the state of Rio de Janeiro.
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