Polenta with leeks
3 tablespoons cold-pressed olive oil
4 leeks (chopped into pieces)
3-4 tablespoons pumpkin seeds
2 cups of sauerkraut brine
Put 3 tablespoons cold pressed olive oil in a pan.
Clean and cut leeks of larger cubes and place them in a pan with cold pressed olive oil to simmer on low heat, then add the grated carrots .
Mix all ingredients and add 2 cups of brine. Leave to cook for 5 minutes and add cooked polenta.
You can add pumpkin seeds, but not necessary.
Leave to cool and enjoy the taste.