Cuscuz Paulista is a savory cornmeal cake that is moist, gently firm, and full of bright tomato flavor, sweet corn, briny olives, and tender heart of palm. This quick vegetarian version keeps the traditional character while being simple enough for a beginner and elegant enough to unmould at the table.

This skillet cornbread comes out with a beautifully crisp, golden exterior and a moist, tender center. It is simple, comforting, and especially good served warm while the buttery edges are still sizzling lightly from the pan.

This bolo de fuba is soft, lightly sweet, and delicately scented with fennel, with coconut milk adding richness and a tender crumb. The edges bake up gently golden while the inside stays moist and comforting, making it ideal for breakfast or an afternoon coffee break.

This smooth, fragrant cornmeal porridge is rich with coconut milk and gently spiced with cinnamon and nutmeg. Sweetened condensed milk gives it a creamy sweetness, while vanilla rounds out the flavor for a comforting bowl that is simple, classic, and deeply satisfying.