Spring Leek Hash with Polenta and Goat Cheese Recipe | Vegetarian Times Skip to main content

Spring Leek Hash with Polenta and Goat Cheese

This colorful hash turns out like a casserole after it’s topped with polenta and cheese and warmed in the oven.



Ingredient Line: 
1 Tbs. olive oil
Ingredient Line: 
3 medium leeks, trimmed, halved, and chopped (6 cups)
Ingredient Line: 
1 yellow bell pepper, thinly sliced (1 cup)
Ingredient Line: 
2 Tbs. minced fresh thyme, divided
Ingredient Line: 
¼ tsp. red pepper flakes
Ingredient Line: 
½ cup low-sodium vegetable broth
Ingredient Line: 
3 cloves garlic, minced (1 Tbs.)
Ingredient Line: 
1 16-oz. tube prepared polenta, cut into 12 slices
Ingredient Line: 
2 oz. crumbled aged chèvre (½ cup)


1. Preheat oven to 400°F. Heat oil in ovenproof skillet over medium-high heat. Add leeks, bell pepper, 1 Tbs. thyme, and red pepper flakes; sauté 10 minutes. Stir in broth and garlic.

2. Arrange polenta slices over leek mixture in skillet; top with crumbled chèvre and remaining 1 Tbs. thyme. 
Bake 10 minutes, or until chèvre softens.

Nutrition Information: 

8 g
Total Fat: 
8 g
Saturated Fat: 
4 g
40 g
11 mg
470 mg
4 g
7 g
Serves 4

Comments on this Recipe

This recipe came up when I clicked on the vegan section. How is this vegan if it has goat cheese?

I made this tonight and was underwhelmed. It lacked flavor (needs salt) and texture-wise, it was monotonous (mushy). I'm bummed but I might try to tweak this to fill in these gaps.

We LOVE this recipe. In the month since I got this issue we've made it 5 times. It's so easy and delicious!

This recipe is wonderful! Just like every Veg Times recipe I've tried yet!

Leeks typically take 180 days to mature. The only leeks in spring have been in cold storage since the fall. They are not a spring vegetable.

Anyone have a suggestion for nuts/seeds to add? Pine nuts? I would like to try this but it seems it needs something more. What about adding red bell peppers for color? Would that work with leeks?

Made this and loved it--but added sunflower seeds and a sturdy vegetable--asparagus, to increase the texture.

Leeks are available all year, and if not, use something else... spring onions, carmelized onions - use some imagination...

I really enjoyed this recipe but I think trying it for a second time I will season my leeks to taste before constructing the casserole.

Any ideas for a substitute for goat cheese? This sounds tasty, but we've got a goats milk allergy here.

I used homemade cashew cheese instead of goat cheese and I doubled the thyme, garlic and pepper flakes. I also salted and peppered it before popping in the oven. It turned out amazing and I will definitely be making this again.

This recipe was underwhelming, mostly due to its lack of flavor and stringy texture. I don't think I'll be making it again.

Definitely add some kind of nut and asparagus and/or mushrooms. I think next time I also might fry an egg to put on top of each serving.