Polenta Almond Puree

Roast the almond flakes in a frying pan without fat until golden, remove and stir through with the oil.

Boil the clear soup with the milk and the bay leaf, add the corn semolina and simmer for about thirty minutes, stirring frequently.

Fold in the almond kernels and oil. Remove the laurel and season the puree with salt and freshly grated muscatel.

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