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.
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.