In a pot, bring water with a tablespoon of salt to a boil. Gradually add polenta, cover with a lid and reduce the heat to low. Cook for 10 minutes, stirring frequently. Remove from the heat, add parmesan (optional),cover and let rest for 15 minutes.
Meanwhile, slice the pumpkin. Heat a lug of vegetable oil in a large pan or wok over medium high heat. Add pumpkin and cook until the pumpkin it is soft, about 8 minutes. Chop red chili pepper and thyme leaves and add them before the pumpkin is ready.
Transfer to a plate and put the pan or wok back on the stove.
Add a bit of oil to the pan and once it’s hot, add garlic and kale. Add a pinch of salt and black pepper and cook until soft, about 4 minutes. Transfer to a plate.
Add leek slices and cook until soft and slightly golden, about 4 minutes.
Make the dressing: combine olive oil, balsamic vinegar, lemon juice, Demerara sugar (optional), chopped basil, a pinch of salt and black pepper.
Arrange polenta, pumpkin, kale and leek on two plates. Add sliced mozzarella (optional). Serve with balsamic dressing and pomegranate seeds. Enjoy!