Spring Leek Hash with Polenta and Goat Cheese

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    Spring Leek Hash with Polenta and Goat Cheese

    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.

    • 4Servings

    Ingredients

    • 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
    • 1/4 tsp. red pepper flakes
    • 1/2 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 (1/2 cup)

    Preparation

    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

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

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