polenta:2 c. vegetable stock1 c. 1% milk1 c. polenta (we love Bob's Red Mill)1/2 tsp. salt1/4 tsp. ground white pepper1/2 tbsp. butter2 tbsp. grated parmesan cheese
hash:1 tbsp. olive oil2 leeks, trimmed, halved and chopped**1 yellow bell pepper, sliced4 thyme stalks or 1/2 tsp. dried1/4 tsp. red pepper flakes1/2 c. vegetable stock3 garlic cloves, minced2 oz. crumbled goat cheese
To make polenta:Bring stock and milk to a simmer in a heavy bottomed pot, whisk in polenta, salt and pepper.Turn heat to low, continue to whisk for 10 minutes, adding more stock if necessary.Turn heat off, whisk in butter and parmesan.Cool for 10 minutes, then spread onto a parchment lined jelly roll pan.Refrigerate until chilled and solid.
Preheat oven to 400*Heat oil in a skillet over medium heat, add leeks, bell pepper, thyme and red pepper flakes.Saute for 10 minutes, add broth and garlic, stir well and reduce.Turn heat off, arrange polenta rounds in an even layer, sprinkle with goat cheese.Bake for 10 minutes, until goat cheese begins to brown and is soft.
**I let them soak in a large bowl of water once chopped so the sand can fall to the bottom, then scoop with a slotted spoon and dry on a towel before cooking