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Grains & Floury


  1. Make a sauté with 200ml of oil, one onion, green onions, two cloves of garlic, salt, and pepper.
  2. Add the beans with a bit of broth and let it fry for a few moments.
  3. Gradually add the Terrinha Yellow Cornmeal while stirring constantly, without removing the pan from the heat, until you get a moist mixture that should be firm but not hard. 
  4. Sauté the collard greens in the remaining oil, with one clove of garlic, half an onion, and a little salt.
  5. Keep on heat until it becomes soft, but still retains its color.
  6. Fry the sausages and pork steaks.
  7. Season the pork steaks with salt.
  8. Prepare the fried eggs by frying them in a little hot butter (or oil).
  9. Season them with a pinch of salt and remove them as soon as the whites are cooked.
  10. Serve the dish hot, with the collard greens, meats, and eggs.

Passo a passo

  • 500g of cooked beans; a bit of bean broth;
  • 270ml of corn oil;
  • 1 1/2 large onion, finely chopped;
  • 2 cups of green onions, finely chopped;
  • 3 cloves of garlic, crushed;
  • Terrinha Yellow Cornmeal (as much as you want);


12 Servings

40 Minutes

Paulista-Style Turned

Ingredients: Yellow cornmeal.


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