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Diets

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.

Servings
4
Duration
30 min

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

  • Serving Size 1 cup hash, 4 oz polenta, and 2 Tbls cheese
  • 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