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    You are in: Home / Recipes / Spring Leek Hash With Polenta and Goat Cheese Recipe
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    Spring Leek Hash With Polenta and Goat Cheese

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    25 mins

    5 mins

    poo235's Note:

    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. "

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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. 1
      Preheat oven to 400°F
    2. 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for Spring Leek Hash With Polenta and Goat Cheese

    Serving Size: 1 (134 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 139.7
     
    Calories from Fat 71
    51%
    Total Fat 7.9 g
    12%
    Saturated Fat 3.4 g
    17%
    Cholesterol 11.2 mg
    3%
    Sodium 88.0 mg
    3%
    Total Carbohydrate 13.8 g
    4%
    Dietary Fiber 1.8 g
    7%
    Sugars 3.0 g
    12%
    Protein 4.7 g
    9%

    The following items or measurements are not included:

    low sodium vegetable broth

    prepared polenta

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