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.
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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