Spring Leek Hash With Polenta and Goat Cheese

• 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)

1. Preheat oven to 400F
2. Heat oil in ovenproof skillet over medium-high heat.
3. Add leeks, bell pepper, 1 Tbs.
4. thyme, and red pepper flakes; saute 10 minutes.
5. Stir in broth and garlic.
6. Arrange polenta slices over leek mixture in skillet; top with crumbled chevre and remaining 1 Tbs.
7. thyme.
8. ?Bake 10 minutes, or until chevre softens.

olive oil, leeks, yellow bell pepper, fresh thyme, red pepper, vegetable broth, garlic, polenta, chevre cheese

Taken from www.food.com/recipe/spring-leek-hash-with-polenta-and-goat-cheese-478568 (may not work)