Dried Beef and Leek Polenta

1

Bring two cups of vegetable broth to a boil with the almonds

Add the polenta gradually, stirring with a hand mixer until it thickens, and adjust with more broth if necessary

Stir in the Parmesan cheese, olive oil, and salt

Keep warm over low heat

2

Cook the dried beef in a pressure cooker for 20 minutes

Strain and remove excess fat

3

Sauté the leek in a little oil

In the same pan, add the cooked beef

Add the remaining broth and remove from heat

Stir in the butter until it forms a creamy sauce

Serve.