Italian-American Corunda

Ingredients

In this Italian-American adaptation of Corunda, we replace the traditional masa dough with creamy polenta. The filling is also modified to include Italian-American ingredients such as ground beef, Italian herbs, and mozzarella cheese. Additionally, the dish is baked instead of steamed, giving it a crispy exterior. We alse have the original recipe for Corunda, so you can check it out.

• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (160g) polenta 1 cup (160g) polenta
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 pound (225g) ground beef 1/2 pound (225g) ground beef
• 1 teaspoon Italian seasoning 1 teaspoon Italian seasoning
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (115g) shredded mozzarella cheese 1 cup (115g) shredded mozzarella cheese
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 28g, 3g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, bring water to a boil. Gradually whisk in the polenta and reduce heat to low. Cook, stirring constantly, for about 15-20 minutes or until the polenta thickens and becomes creamy.
2. 2.
   Meanwhile, heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground beef to the skillet and cook until browned. Stir in the Italian seasoning, salt, and pepper.
4. 4.
   Preheat the oven to 375°F (190°C).
5. 5.
   Take a spoonful of the cooked polenta and shape it into a small pocket. Place a spoonful of the ground beef mixture and a sprinkle of shredded mozzarella cheese in the center of the pocket. Seal the edges of the polenta to enclose the filling. Repeat with the remaining polenta and filling.
6. 6.
   Place the filled polenta pockets on a baking sheet and bake for about 20 minutes or until the edges are golden and crispy.
7. 7.
   In a small saucepan, heat the tomato sauce over low heat until warmed through.
8. 8.
   Serve the Italian-American Corunda with a drizzle of tomato sauce and garnish with fresh basil leaves.

Treat your ingredients with care...

• Polenta — Make sure to whisk the polenta into the boiling water gradually to avoid lumps. Stir constantly while cooking to achieve a creamy texture.
• Ground beef — Choose lean ground beef for a healthier option. Season it well with salt, pepper, and Italian herbs for enhanced flavor.

Tips & Tricks

• To add a spicy kick, sprinkle some red pepper flakes on top of the filled polenta pockets before baking.
• Customize the filling by adding sautéed mushrooms, bell peppers, or olives for extra flavor and texture.
• Serve the Italian-American Corunda with a side of mixed greens or a fresh tomato salad for a complete meal.
• Leftover polenta pockets can be refrigerated and reheated in the oven for a quick and delicious meal the next day.
• Experiment with different types of cheese, such as cheddar or provolone, to vary the flavors.

Serving advice

Serve the Italian-American Corunda as a main course, accompanied by a side salad or roasted vegetables. Drizzle the tomato sauce over the pockets and garnish with fresh basil leaves for an attractive presentation.

Presentation advice

Arrange the Italian-American Corunda on a platter, placing the filled polenta pockets side by side. Drizzle the tomato sauce over the top and sprinkle with fresh basil leaves for a pop of color. Serve with a side salad or roasted vegetables to complete the presentation.