nutritional information

Per Serving (1 cup hasd, 4 oz. polenta, and 2 Tbs. cheese):

  • Calories: 257
  • Protein: 8 g
  • Total Fat: 8 g
  • Saturated Fat: 4 g
  • Carbohydrates: 40 g
  • Cholesterol: 11 mg
  • Sodium: 470 mg
  • Fiber: 4 g
  • Sugar: 7 g

Spring Leek Hash with Polenta and Goat Cheese

spring leek hash with polenta and goat cheese

Serves 4

30 minutes or fewer

This colorful hash turns out like a casserole after it’s topped with polenta and cheese and warmed in the oven.
  • 1 Tbs. olive oil
  • 3 medium leeks, trimmed, halved, and chopped (6 cups)
  • 1 yellow bell pepper, thinly sliced (1 cup)
  • 2 Tbs. minced fresh thyme, divided
  • ¼ tsp. red pepper flakes
  • ½ cup low-sodium vegetable broth
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 16-oz. tube prepared polenta, cut into 12 slices
  • 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.

March 2012 p.36

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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.

Jessica Estep - 2013-03-25 00:34:02

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

Zoe Leverant - 2012-10-24 19:42:43

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.

Jaime - 2012-09-27 14:08:48

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

Jen - 2012-07-20 14:22:43

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.

Katriona Salmon - 2012-06-26 19:52:36

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

shelly - 2012-06-05 19:30:17

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

Neva - 2012-05-04 16:56:53

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?

K Fever - 2012-04-30 17:37:31

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.

Victoria bergesen - 2012-04-27 22:41:01

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

Jonathan - 2012-04-27 02:19:23

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

Erin - 2012-04-19 16:48:16

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.

Amy - 2012-04-19 02:12:14

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

DebR - 2012-04-14 21:48:17