Spring Leek Hash with Polenta and Goat Cheese

 We really enjoyed this recipe last night. I love anything with goat cheese in it. It is from the March 2012 issue of Vegetarian Times, page 36.

 

 

 

 

 

 

 

 

Spring Leek Hash with Polenta and Goat Cheese

  • 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)

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.

Arrange polenta slices over leek mixture in skillet; top with crumbled chèvre and remaining 1 Tbs. thyme. 
Bake 10 minutes, or until chèvre softens.

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