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Spring Leek Hash With Polenta and Goat Cheese

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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. "”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 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
  • 14 teaspoon red pepper flakes
  • 12 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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