Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.
Feijoada, the best-known Brazilian dish, is usually served with rice, farofa, couve (a type of cabbage) and orange
Pastel
Pão de queijo, coffee and a small bottle of cachaça
Moqueca from Espírito Santo State
Polenta is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.
Polenta porridge with lentils (bottom) and cotechino sausage (top)
Polenta served in the traditional manner on a round wooden cutting board
Fried polenta with marinara sauce
Polenta with tomato sauce