Spring Leek Hash With Polenta and Goat Cheese |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Source: Yoga Journal, March 2012. This colorful hash turns out like a casserole after it’s topped with polenta and cheese and warmed in the oven. Ingredients:
1 tablespoon olive oil |
3 medium leeks, trimmed, halved, and chopped (6 cups) |
1 yellow bell pepper, thinly sliced (1 cup) |
2 tablespoons minced fresh thyme, divided |
1/4 teaspoon red pepper flakes |
1/2 cup low sodium vegetable broth |
3 garlic cloves, minced (1 tbs.) |
1 (16 ounce) package prepared polenta, cut into 12 slices |
2 ounces crumbled aged chevre cheese (1/2 cup) |
Directions:
1. Preheat oven to 400°F
2. 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.
3. 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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